Jewel-like pomegranate seeds and orange segments mingle with salty strips of prosciutto for an elegant salad worthy of the holidays.
1. With a paring knife, cut all peel and white pith from oranges. Cut segments out into medium bowl. Into another medium bowl, squeeze any juice from remaining pulp.
2. Finely chop the shallot and add to orange juice, along with the vinegar. Whisk in olive oil until combined. Season with salt and pepper to taste.
3. On a large serving platter, arrange the mixed greens. Tear the prosciutto into strips and drape among greens.
4. When ready to serve, spoon orange segments over greens. Sprinkle with the pomegranate seeds. Drizzle vinaigrette over and serve immediately