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Prosciutto with Persimmon, Pomegranate, and Arugula
- 16 thin slices prosciutto (about 8 ounces)
- 1/2 cup fresh pomegranate seeds
- 1 large Fuyu persimmon, peeled, pitted, cut into 1/4-inch-thick slices
- 4 ounces baby arugula
- 1/2 cup pistachios, toasted
- Extra-virgin olive oil
- Pomegranate vinegar*
Directions:View on Bon Appetit
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