Prep Time
20 Mins
Yield
Makes 8 servings (serving size: about 2 cups)
Sara Remington

How to Make It

Step 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.

Step 2

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

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