the_cooking_mom (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
the_cooking_mom) wrote2013-01-04 08:14 pm
the_cooking_mom) wrote2013-01-04 08:14 pm
Prosciutto with Persimmon, Pomegranate, and Arugula
http://www.epicurious.com/recipes/food/views/Prosciutto-with-Persimmon-Pomegranate-and-Arugula-236768?mbid=ipapp
Prosciutto with Persimmon, Pomegranate, and Arugula
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
4 ounces baby arugula
1/2 cup pistachios, toasted
Extra-virgin olive oil
Pomegranate vinegar*
*Available at some supermarkets and at specialty foods stores.
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.
Prosciutto with Persimmon, Pomegranate, and Arugula
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
4 ounces baby arugula
1/2 cup pistachios, toasted
Extra-virgin olive oil
Pomegranate vinegar*
*Available at some supermarkets and at specialty foods stores.
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.