Melon Salad With Prosciutto and Goat Cheese

Melon Salad With Prosciutto and Goat Cheese Recipe
Photo: Sang An
The combination of the sweet melon and salty prosciutto makes eating this salad a divine experience. Don't forget to top with crumbled goat cheese.


Makes 6 servings (serving size: 2 cups)

Recipe Time

Prep: 20 Minutes
Cook: 3 Minutes

Nutritional Information

Calories 168
Fat 7 g
Satfat 2 g
Monofat 2 g
Polyfat 1 g
Protein 6 g
Carbohydrate 25 g
Fiber 2 g
Cholesterol 8 mg
Iron 1 mg
Sodium 307 mg
Calcium 68 mg


1 ounce prosciutto, thinly sliced and cut into thin strips
1 tablespoon extra-virgin olive oil
3 tablespoons balsamic vinegar
2 tablespoons minced shallots
1 tablespoon honey
1 teaspoon Dijon mustard
8 cups melon balls (combination of watermelon, honeydew, and cantaloupe)
1/2 thinly sliced red onion
1 tablespoon pine nuts, toasted
1/4 cup thinly sliced fresh basil
4 cups arugula leaves, cleaned and dried
2 ounces goat cheese
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt (preferably sea salt)


1. Heat prosciutto strips in a non-stick pan over medium heat; cook 3-5 minutes, until crisp. Drain on paper towels.

2. Whisk together the oil, vinegar, shallots, honey, and mustard. Gently toss melon balls, onion, pine nuts, and basil with the dressing. Mound the arugula onto 6 plates and top with melon mixture.

3. Crumble the goat cheese and scatter the prosciutto on top. Finish with pepper and salt.

Lia Huber,


June 2006
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