fennel, prosciutto and pomegranate salad

INGREDIENTS

• 2 cups very thinly sliced fennel bulb
• 3 tablespoons extra-virgin olive oil, divided
• 1/4 teaspoon coarse kosher salt
• 6 cups arugula (about 4 ounces)
• 1 cup thinly sliced green onions
• 1/4 cup thinly sliced mint leaves
• 1 1/2 tablespoons balsamic vinegar
• 6 ounces thinly sliced prosciutto, torn into strips
• 1/2 cup pomegranate seeds