Fennel Prosciutto Salad with Pomegranate & Mint

It’s the same old story—on the first sixty-degree day of the New Year, I dig out a few items from my spring/summer wardrobe. I try (tug) on my shorts and skirts, let loose a string of expletives and vow to stop resting in the comforting arms of pot roast and mashed potatoes. With a new resolve, I start investigating fresher dishes that will keep my interest and shave off the layer of winter insulation, readying my legs and upper arms for the light of day. This salad is the first of many to come this season.



Fennel Prosciutto Salad with Pomegranate & Mint
(serves 4)

2 Fennel bulbs (green stems and fronds removed; cored and sliced very thinly)
1 large pomegranate, seeded
1 small bunch fresh mint
8 thin slices prosciutto

(Dressing)
Extra virgin olive oil
Mineola tangelo
Salt and pepper

In a medium bowl, combine sliced fennel with a drizzle of olive oil and the juice of one tangelo. Season lightly with salt and pepper, tossing to combine. For each serving, arrange a helping of fennel and two slices of prosciutto. Garnish generously with a handful of fresh mint leaves and pomegranate seeds.

(Prep Tip: Pomegranate juice has a way of staining everything—your clothes, cutting board, countertop—but separating the juicy ruby seeds from the white membrane doesn’t have to be a trial. Submerge the fruit in a bowl of water while seeding; the membrane will float to the top, the seeds sink to the bottom, and mess is minimized.)