Prosciutto with Persimmon, Pomegranate, and Arugula recipe | Epicurious.com

Name: Prosciutto with Persimmon, Pomegranate, and Arugula recipe | Epicurious.com
Ingredients: 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.

www.epicurious.com

Your recipes

Servings: 8

salad fruit leafy green

Prosciutto with Persimmon, Pomegranate, and Arugula recipe | Epicurious.com

Ingredients

Remove All · Remove Spices · Remove Staples

16 thin slices prosciutto (about 8 ounces)1/2 cup fresh pomegranate seeds1 large Fuyu persimmon, peeled, pitted, cut into 1/4-inch-thick slices4 ounces baby arugula1/2 cup pistachios, toastedExtra-virgin olive oilPomegranate vinegar**Available at some supermarkets and at specialty foods stores.

Export 8 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

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.