Fig And Prosciutto Platter

1. 1

   Trim the pomegranates. Halve then cut into wedges.

2. 2

   Pull away and discard any white pith from around the pomegranate seeds. Trim figs; cut into quarters. Arrange the pomegranates, figs, prosciutto and bresaola on a large platter. (Can be covered with plastic wrap and refrigerated for up to 2 hrs before serving.)

3. 3

   For the dressing, whisk the oil and balsamic vinegar in a small bowl. Add the oregano and season. Drizzle over the platter just before serving. Serve with crusty bread, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.