Hope you all had a wonderful weekend!! Mine was filled with lots and lots of cooking...and catching up on some tv. It was a mostly good weekend. Raul and I finally got to the farmers market and Trader Joes. I felt like I bought the store, but it was definitely worth it. I am so looking forward to making all kinds of delicious things this week. My friend who cooked with me agreed that fall is the best time of year. Not only for fashion but for the most amazing food. I actually didn't think I would be bringing you another pomegranate recipe so soon (even though I still have 3 huge fruits left), but I found this recipe last week and couldn't resist making it for my lunch for today. I actually made a similar combination of flavors the other day for something fun I have planned and I had a bunch of stuff left over. This a really fast recipe that can be used as an appetizer at a nice dinner or a quick lunch. I can't promise that you won't see pomegranates from me again this week, but I do promise that I have some other things and will hopefully bring you a fun week of food!
Did you watch Adele on SNL this weekend? Here she is performing at an NYC radio station. Simply amazing! The girl is only 20 years old!
Mediterranean Salad with Prosciutto and Pomegranate
(Adapted from Epicurious)
1 cup very thinly sliced fennel bulb
Extra-virgin olive oil, divided
2 big handfuls of arugula
1 green onion, thinly sliced
2 tablespoons thinly sliced mint leaves
Splash balsamic vinegar
Thinly sliced prosciutto, torn into strips
Freshly ground black pepper
Toss fennel and 2 teaspoons olive oil in medium bowl. Sprinkle with a dash of salt.
Combine arugula, green onions, mint, vinegar, and 2 teaspoons olive oil in large bowl; toss. Season with salt and pepper.
Divide greens among plates. Top with fennel, then drape with prosciutto. Sprinkle pomegranate seeds over.