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Summer Melon with Fig and Prosciutto

Sara Remington
Prep time 20 mins
Yield Makes 8 servings (serving size: about 2 cups)
Looking for a new twist on your traditional summer salad? This Summer Melon with Fig and Prosciutto recipe blends sweet fruit with salty  prosciutto di Parma for a unique and tasty side dish . Drizzle each serving with a little olive oil, and garnish with the shaved ricotta salata and a dash of crushed red pepper.

Ingredients

  • 1 Sharlyn melon, peeled, seeded, and cut into medium cubes (about 4 cups)*
  • 1 honeydew melon, peeled, seeded, and cut into medium cubes (about 4 cups)
  • 1 cantaloupe, peeled, seeded, and cut into medium cubes (about 4 cups)
  • 3 ounces prosciutto di Parma, julienned
  • 1 bunch basil
  • 8 fresh dark-skinned figs, trimmed and quartered
  • 1/4 pound arugula
  • 1 tablespoon extra-virgin olive oil
  • 1 (4-ounce) block ricotta salata, shaved, for garnish
  • 1 tablespoon crushed red pepper, for garnish

Nutrition Information

  • calories 212
  • fat 7 g
  • satfat 3 g
  • monofat 1 g
  • polyfat 1 g
  • protein 8 g
  • carbohydrate 34 g
  • fiber 4 g
  • cholesterol 14 mg
  • iron 1 mg
  • sodium 461 mg
  • calcium 127 mg

How to Make It

  1. For each serving, place 1/2 cup of each melon in the center of the plate; place about 1/3 ounce prosciutto on top of the melon, followed by a few basil leaves, 4 fig quarters, and a few arugula leaves. Drizzle each serving with a little olive oil, and garnish with the shaved ricotta salata and a dash of crushed red pepper.

  2. *Note: If you can't find Sharlyn melon, use extra honeydew or cantaloupe.