1 small fennel bulb (trimmed, cut in half lengthwise and cored)
1 tablespoon hazelnut oil
  Sea salt and freshly ground pepper
6 cups butter lettuce (Bibb or Boston) (torn into pieces)
8 fresh Figs (such as Black Mission) (cut in half)
3 ounces prosciutto ham (optional) (torn into strips)
1/2 cup toasted hazelnuts (coarsely chopped)
1/3 cup pomegranate seeds
1/3 cup Pomegranate Vinaigrette