Mediterranean Salad With Prosciutto, Fennel And Cantaloupe, Cherries, Or Pomegranate

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Glam Gourmand


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2 cup very thinly sliced fennel bulb

3 tbsp extra-virgin olive oil, divided

1/4 tsp coarse kosher salt

6 cup arugula (about 4 ounces)

1 cup thinly sliced green onions

1/4 cup thinly sliced mint leaves

1 1/2 tbsp balsamic vinegar

2 x 3-ounce packages thinly sliced prosciutto, torn into strips

1/2 cup cantaloupe (cubed or balled) or cherries (pitted and halved) or pomegranate seeds

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