Ingredients
2 cups fennel
3 tbsp olive oil
1/4 tsp salt
120 g arugula
1 cup green onions
1/4 cup mint
1.5 tbsp balsamic vinegar
170 g cured ham
1/2 cup pomegranate
Combine the dill with 1 tablespoon olive oil and season with 1/4 teaspoon salt. In a salad bowl, combine the arugula, green onions, and mint, dress with vinegar, and 2 tablespoons olive oil. Season with salt and pepper. Toss. Divide the salad among bowls, top with dill, and arrange the ham beautifully. Sprinkle with pomegranate seeds.
Enjoy!
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