I tried this recipe with cantaloupe. It was delicious -- a perfect summer salad -- with a refreshing balance of sweet and salty. http://www.themostcolorfulone.com/1/post/2013/08/melon-crispy-prosciutto-salad.html
Melon and Crispy Prosciutto Salad
Photo: Hector Sanchez; Styling: Buffy Hargett
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Total: 20 Minutes
- 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
- 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.
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