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Melon and Crispy Prosciutto Salad

Photo: Hector Sanchez; Styling: Buffy Hargett
Hands-on time 20 mins
Total time 20 mins
Yield Makes 4 servings
Build the base of this sweet, salty, and crunchy salad with any melon.

Ingredients

  • 1 (4-oz.) package prosciutto
  • 6 tablespoons chopped fresh mint
  • 4 tablespoons olive oil
  • 3 tablespoons white wine vinegar
  • 3 tablespoons honey
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 10 cup loosely packed baby greens (such as arugula)
  • 1/2 honeydew melon, peeled, seeded, and coarsely chopped (about 6 cups)
  • 1 (4-oz.) package feta cheese, crumbled
  • 1/2 cup pistachios, coarsely chopped

How to Make It

  1. Arrange half of prosciutto on a paper towel-lined microwave-safe plate; cover with a paper towel. Microwave at HIGH 2 minutes or until crisp. Repeat procedure with remaining prosciutto. Break prosciutto into large pieces.

  2. Whisk together mint and next 5 ingredients.

  3. Toss greens and chopped melon with vinaigrette, and top with cooked prosciutto, crumbled feta cheese, and chopped pistachios.