• 2 cups fennel bulb very thinly sliced
• 1 tablespoon olive oil

For the Dressing

• 6 tablespoons olive oil
• ¼ teaspoon coarse kosher salt
• 1 tablespoon balsamic vinegar
• 2 tablespoons honey
• 1 tablespoon lemon juice
• Salt and Pepper to taste

For the Salad

• 6 cups baby spinach about 4 ounces
• 1 cup green onions thinly sliced
• ¼ cup mint leaves thinly sliced
• 6 ounces prosciutto thinly sliced, torn into strips
• ½ cup pomegranate seeds