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Melon Salad With Prosciutto and Goat Cheese

Photo: Sang An
Prep time 20 mins
Cook time 3 mins
Yield Makes 6 servings (serving size: 2 cups)
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.

Ingredients

  • 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)

Nutrition 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

How to Make It

  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.