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Recipe Instructions

Fennel, Prosciutto, Piave & Pomegranate Salad


Pomegranate Vinaigrette:

1 cup POM Wonderful Pomegranate juice

1/3 cup freshly squeezed orange juice

1/2 cup Ruby Port Wine

2 tablespoons minced shallots

1 tablespoon honey

1/2 cup walnut oil


2 tablespoons butter, melted

1 teaspoon ground cinnamon

1 tablespoon sugar

1 1/2 cups chopped walnuts


1 (5 ounce) bag baby arugula

1 bulb fennel, trimmed, shaved or very thinly sliced

1 head radicchio, shredded

4 ounces thinly sliced prosciutto

4 ounces Piave cheese, shaved

1/2 cup pomegranate seeds (from fresh pomegranate)



Vinaigrette: In small saucepan, combine pomegranate juice, orange juice and wine.  Cook over high heat until reduced to 1/2 cup.  Place shallots in bowl; pour hot liquid over shallots.  Allow to cool and whisk in honey and walnut oil;  Can be made 1-2 days ahead, covered in refrigerator.


Walnuts: In bowl combine butter, cinnamon and sugar.  Add walnuts and toss to coat.  Bake in 350 F oven 10-12 minutes.  May be made 1-2 days ahead.

Salad: Place shaved fennel in bowl of ice water and let stand 30-45 minutes or refrigerate, covered, overnight.  To prepare salad, drain water and blot fennel with paper towels.

Arrange arugula, fennel and radicchio on large serving platter.  Drizzle 1/2 of vinaigrette over and toss to coat.  Sprinkle prosciutto, Piave and pomegranate seeds over fennel mixture.  Drizzle with remaining vinaigrette.  Top with walnuts.

Amount:  6 servings

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