Prosciutto with Persimmon, Pomegranate, and Arugula

ingredients

• 16 thin slices prosciutto (about 1 cup)
• 1/2 cup fresh pomegranate seeds
• 1 large Fuyu persimmon, peeled, pitted, cut into 0.25 inch-thick slices
• 1/2 cup baby arugula
• 1/2 cup pistachios, toasted
• Extra-virgin olive oil
• Pomegranate vinegar

directions

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.