Prosciutto With Persimmon Pomegranate And Arugula Food

PROSCIUTTO WITH PEARS AND ARUGULA

Prosciutto with Pears and Arugula image

Provided by Rachael Ray : Food Network

Time 10m

Yield 8 servings

Number Of Ingredients 7

Ingredients

1 bundle arugula leaves
1 ripe bosc pear
1 lemon
1 tablespoon fresh thyme leaves, finely chopped
Extra-virgin olive oil, for drizzling
Salt and freshly ground black pepper
8 slices prosciutto di Parma

Steps:

Place arugula in bowl. Quarter the pear lengthwise and remove the core. Cut into quarters and then in half again. Dress the pear with the juice of 1/2 lemon, thyme leaves, olive oil, salt and pepper. Place a few leaves of dressed greens on each slice of prosciutto with a slice of pear and roll up into a tight bundle. Cut each bundle in half, to make 16 pieces.

PROSCIUTTO PERSIMMONS

Prosciutto Persimmons image

Provided by Food Network Kitchen

Categories appetizer

Time 15m

Yield 8 servings

Number Of Ingredients 7

Ingredients

2 ripe Fuyu persimmons
Kosher salt and freshly ground pepper
8 thin slices prosciutto (about 2 1/2 ounces), cut in half crosswise
16 small fresh basil leaves
1 1/2 ounces aged provolone, cut into 16 small pieces
Extra-virgin olive oil, for drizzling
White balsamic vinegar, for drizzling

Steps:

Trim the stem end of the persimmons, then slice each into 8 wedges. Season with salt and pepper.
Lay out a piece of prosciutto. Top with a persimmon wedge, basil leaf and piece of provolone; roll up. Repeat with the remaining ingredients. Arrange on a platter; drizzle with olive oil and vinegar and season with pepper.

ARUGULA SALAD WITH POMEGRANATE AND TOASTED PECANS

Arugula Salad With Pomegranate and Toasted Pecans image

Instead of relying on fat for flavor, this fresh salad uses varied tastes and textures to impress guests: crisp, peppery arugula; tart, crunchy pomegranate seeds; and rich, slightly sweet pecans. From epicurious.

Provided by Vicki in CT

Categories Greens

Time 5m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 teaspoons red wine vinegar
1 tablespoon aged balsamic vinegar
1 1/2 teaspoons aged balsamic vinegar
1/4 teaspoon kosher salt
1/8 teaspoon fresh ground pepper
6 tablespoons extra virgin olive oil
2 bunches arugula, rinsed well and thick stems removed
1/3 cup pecans, toasted and roughly chopped
1/2 cup pomegranate seeds, from 1 medium pomegranate

Steps:

In medium nonreactive bowl, whisk together vinegars, salt, and pepper. Gradually drizzle in olive oil, whisking until emulsified. Toss arugula with just enough vinaigrette to coat. Sprinkle with pecans and pomegranate seeds and serve.

PERSIMMON AND POMEGRANATE SALAD WITH ARUGULA AND HAZELNUTS

Persimmon and Pomegranate Salad with Arugula and Hazelnuts image

This recipe adapted from Suzanne Goin's "Sunday Suppers at Lucques: Seasonal Recipes from the Market to Table" (Knopf, 2005).

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 11

Ingredients

2/3 cup hazelnuts, blanched
1 tablespoon plus 1 teaspoon hazelnut oil
Coarse salt and freshly ground pepper
1 tablespoon finely chopped shallots, plus 2 small shallots, thinly sliced
3 tablespoons fresh pomegranate juice, plus 1/3 cup pomegranate seeds
1 tablespoon sherry vinegar
2 teaspoons rice vinegar
3 tablespoons extra-virgin olive oil
2 small Fuyu persimmons, thinly sliced
1/2 lemon, for juicing
1/2 pound arugula

Steps:

Preheat oven to 375 degrees. Spread hazelnuts on a baking sheet; toast, stirring once, until fragrant and lightly browned, 8 to 10 minutes. Let cool; coarsely chop nuts, and toss with 1 teaspoon hazelnut oil and salt.
In a small bowl, combine chopped shallots, pomegranate juice, sherry and rice vinegars, and salt; let stand 5 minutes. Whisk in olive oil and remaining 1 tablespoon hazelnut oil.
In a large bowl, toss persimmons, sliced shallots, and pomegranate seeds with dressing; season with salt, pepper, and a squeeze of lemon. Gently toss with arugula. Arrange salad on a serving platter, and garnish with hazelnuts. Serve immediately.

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