Thursday, December 9, 2010

Fennel, Prosciutto and Pomegranate Salad

Finally!  Work is slowing down!  WOO HOO!

I was able to come home early today and I decided to cook Blake a nice meal (since he's been the only one cooking for quite a while now).  I decided to make seared duck breast in a Pinot Noir and Shiitake mushroom sauce, and nice light salad. The duck turned out beautiful and I received lots of compliments on it, unfortunately I was too hungry to stop and take pictures of it. :)

My best friend also came over for dinner and spent the evening hanging out with us.  I'm sad to say that she's leaving in a few weeks to spend a couple of months traveling Asia, but I am extremely excited for her at the same time.  We will actually be meeting her and her boyfriend in Bali for two weeks to relax and spend some time at sea  (we're taking a boat trip around the island!).  So, on the bright side, I won't have to live without her for too long!!

 Now, to give credit where credit is due, I found this recipe and somewhat altered it from one 
of my favorite blogs, Smitten Kitchen.

{Recipe} Fennel, Prosciutto, and Pomegranate Salad

  * 2 cups very thinly sliced fennel bulb
  * 3 tablespoons extra-virgin olive oil, divided
  * 6 cups arugula (about 4 ounces)
  * 1 cup thinly sliced green onions
  * 1/4 cup thinly sliced mint leaves
  * 1 tablespoons champagne vinegar
  * 6 ounces thinly sliced prosciutto, torn into strips
  * 1/2 cup pomegranate seeds

1.) Combine fennel, arugula, green onions, and mint  in large bowl; toss.
2.) In a small bowl, whisk together vinegar, and olive oil.  Pour over salad and toss again.  Season with salt and pepper.

(Pretty simple, right?!)

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