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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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