Prosciutto and Melon Salad with Cantaloupe Vinaigrette
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Ingredients
1 cup (1/2 inch) diced melon
2 tablespoons rice vinegar
1 teaspoon sugar
4 teaspoons canola oil
⅛ a teaspoon of salt
12 cups arugula leaves
1 medium melon, peeled, seeded and cut into 24 slices
1 medium melon, peeled, seeded and cut into 24 slices
8 extra-thin prosciutto slices (about 4 ounces)
½ teaspoon freshly ground black pepper
To make
In this recipe, which is a fresh interpretation of the classic Italian antipasto of melon and prosciutto, arugula is added to the mixture. Diced ripe melon ensures a uniform dressing. Prepare the vinaigrette the day before cooking and refrigerate.
Combine the first 5 ingredients in a food processor; beat until smooth.Place 1 1/2 cups arugula on each of the 8 salad plates. Garnish each serving with 3 slices of honey, 3 slices of melon, and 1 slice of prosciutto. Drizzle each serving with about 1 tablespoon of the dressing; sprinkle evenly with pepper.
Combine the first 5 ingredients in a food processor; beat until smooth.Place 1 1/2 cups arugula on each of the 8 salad plates. Garnish each serving with 3 slices of honey, 3 slices of melon, and 1 slice of prosciutto. Drizzle each serving with about 1 tablespoon of the dressing; sprinkle evenly with pepper.
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Author:Admin
Published: 11/20/2023 9:43 PM
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