Summer Melon with Fig and Prosciutto

summer-melon-with-fig-and-porsciutto Recipe
Sara Remington
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.

Yield:

Makes 8 servings (serving size: about 2 cups)

Recipe Time

Prep: 20 Minutes

Nutritional 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

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

Preparation

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.

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

Note:

Andrew Swallow,

Health

June 2010
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