| 8 ounces | Fabrique D�lices Duck Prosciutto, thinly sliced |
| ½ cup | Fresh pomegranate seeds |
| 1 large | Fuyu persimmon, peeled, pitted, sliced thinly |
| 4 ounces | Baby arugula |
| ½ cup | Pistachios, toasted |
| Extra virgin olive oil |
| Pomegranate vinegar |
|
For each serving, arrange duck prosciutto and persimmon slices on bed of arugula
Sprinkle with pomegranate seeds and pistachios.
Drizzle with olive oil and pomegranate vinegar, such as Spindel Farms.
Serves 8. |
