Wonton crisps with blood orange, prosciutto, pistachios and arugula tossed in citrus

I know what you are thinking: blood oranges? I admit, I milked them this season and it's sad that you can still get your hands on them because that means (at least at my store) that spring is yet to come with its arrival of in-season fruits and veggies. I actually stole this recipe from Avec. They served this as a salad this winter over a larger bed of prosciutto. I scaled it all down and placed on a wonton crisp to make into an hors dourves. Only compliments when you serve this guy.

Wonton crisps with blood orange, prosciutto, pistachios and arugula tossed in citrus
1 blood orange, pealed, halved and sliced very thin
3/4 cup of arugula
1 lemon
1 teaspoon of olive oil
10 wonton skins, cut into 2x21/2 inch rectangles
3/4 cup of vegetable oil
1/8 cup of pistachios, shelled and chopped
1/4 pound prosciutto, slice thin
Salt and pepper

Heat oil in large skillet over high heat and fry wonton skins until a rich brown color, about 1-2 minutes flipping often to avoid burning. Drain on paper towel, set aside.

Peel and slice blood orange. Take arugula and add to bowl. Squeeze half of lemon and add olive oil and toss to coat lightly. Season with salt and pepper. Layer wonton skin with prosciutto, arugula and blood orange. Garnish with pistachio nuts.

Wonton crisps with blood orange, prosciutto, pistachios and arugula tossed in citrus