Ingredients

　　16 thin slices prosciutto (about 8 ounces)

　　½ cup fresh pomegranate seeds

　　1 large Fuyu persimmon, peeled, pitted, cut into ¼' thick slices

　　4 ounces baby arugula

　　½ 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.