Orange, Fennel and Prosciutto Salad

Bright, colorful, cool and crisp, this salad makes a festive starter to a hearty meal.

Serves 6 | Total Time: Less Than 30 Mins

Ingredients

For the vinaigrette:

• 1 tablespoon freshly squeezed lemon juice

• 1 tablespoon red wine vinegar

• ½ teaspoon kosher salt

• ¼ teaspoon freshly ground black pepper

• 4 tablespoon extra-virgin olive oil

• 1 tablespoon finely chopped fresh mint leaves

For the salad:

• 3 oranges

• 1 large fennel bulb, cored and thinly sliced

• ½ small red onion, thinly sliced

• ½ cup fresh pomegranate seeds

To make the vinaigrette, whisk together the lemon juice, vinegar, salt and pepper in a small bowl or measuring cup. Whisk in the olive oil until well combined. Just before serving, whisk in the chopped mint.
To make the salad, cut the peel and pith from the oranges with a sharp paring knife. Cut the peeled oranges into rounds, and set aside on a plate. If any juice has collected on the cutting board, pour it into the bowl of vinaigrette.
Scatter the fennel, red onion and oranges on a large serving platter.
Tear each piece of prosciutto in half and drape here and there over the salad.
Give the vinaigrette a final whisk, then drizzle over the salad. Scatter the pomegranate seeds over everything and serve at once.

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