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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*', '*Available at some supermarkets and at specialty foods stores.']

Arrange 2 prosciutto slices on each plate. Sprinkle pomegranate seeds over. Arrange persimmon next to prosciutto. Mound arugula atop prosciutto. Scatter pistachios over. Sprinkle with pepper; drizzle with oil and vinegar.

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