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Prosciutto with Persimmon, Pomegranate, and Arugula

By Clark Frasier and Mark Gaier

4.8

(25)

Image may contain Plant Food Pork Produce Ham Vegetable and Arugula
Prosciutto with Persimmon, Pomegranate, and ArugulaAntonis Achilleos

Recipe information

  • Yield

    Makes 8 servings

Ingredients

16 thin slices prosciutto (about 8 ounces)
½ cup fresh pomegranate seeds
1 large Fuyu persimmon, peeled, pitted, cut into ¼' thick slices
4 ounces baby arugula
½ cup pistachios, toasted
Extra-virgin olive oil
Pomegranate vinegar*
*Available at some supermarkets and at specialty foods stores.

Preparation

  1. Arrange 2 prosciutto slices on each plate. Sprinkle pomegranate seeds over. Arrange persimmon next to prosciutto. Mound arugula atop prosciutto. Scatter pistachios over. Sprinkle with pepper; drizzle with oil and vinegar.

TagsProsciuttoHamMeatPersimmonFruitPomegranateStarterDinnerGluten FreeDairy FreeEasyQuickEpicurious

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