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Mediterranean Salad with Prosciutto and Pomegranate

['2 cups very thinly sliced fennel bulb', '3 tablespoons extra-virgin olive oil, divided', '1/4 teaspoon coarse kosher salt', '6 cups arugula (about 4 ounces)', '1 cup thinly sliced green onions', '1/4 cup thinly sliced mint leaves', '1 1/2 tablespoons balsamic vinegar', '2 3-ounce packages thinly sliced prosciutto, torn into strips', '1/2 cup pomegranate seeds']

Toss fennel and 1 tablespoon olive oil in medium bowl. Sprinkle with 1/4 teaspoon salt.
Combine arugula, green onions, mint, vinegar, and 2 tablespoons olive oil in large bowl; toss. Season with salt and pepper.
Divide greens among plates. Top with fennel, then drape with prosciutto. Sprinkle pomegranate seeds over.

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