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Prosciutto with Persimmon, Pomegranate, and Arugula

Prosciutto with Persimmon, Pomegranate, and Arugula

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  • 16 thin slices prosciutto (about 8 ounces)
  • 1/2 cup fresh pomegranate seeds
  • 1 large Fuyu persimmon, peeled, pitted, cut into 1/4-inch-thick slices
  • 1/2 cup pistachios, toasted

Recipe Preparation

  • 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.

Recipe by Clark Frasier, Mark Gaier,Photos by Antonis AchilleosReviews Section

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