Spinach, Prosciutto and Pomegranate Salad Recipe

Ingredients

• 2 cups very thinly sliced fennel bulb
• 7 tablespoons extra-virgin olive oil, divided
• 1/4 teaspoon coarse kosher salt
• 1 Tbsp balsamic vinegar
• 2 Tbsp honey
• 1 Tbsp lemon juice
• Salt and Pepper to taste
• 6 cups baby spinach (about 4 ounces)
• 1 cup thinly sliced green onions
• 1/4 cup thinly sliced mint leaves
• 2 3-ounce packages thinly sliced prosciutto, torn into strips
• 1/2 cup pomegranate seeds
View Full Recipe at Creative Culinary