Crispy Prosciutto & Melon Salad
I love how the crispiness of prosciutto contrasts so well with the softness of melon – simply delicious!
Category: Lunch
Preparation time: 20 mins
Total time: 20 mins
Servings: 4
Your Ingredients
- 4 ounces of prosciutto
- 6 tablespoons of fresh mint
- 3 tablespoons of honey
- 3 tablespoons of white wine vinegar
- 4 tablespoons of olive oil
- 1/2 teaspoon of freshly ground pepper
- 3/4 teaspoon of salt
- 1/2 honeydew melon
- 1/2 cup of pistachios
- 10 cups of arugula
- 4 ounces of feta cheese
N.B. Use Chef Remi Measuring Cups Set and Chef Remi Measuring Spoons for accurate measuring of ingredients.
How To Make Your Crispy Prosciutto & Melon Salad:
- Take a microwave safe plate and line with paper towels. Place half of your prosciutto on top and cover with more paper towels. Microwave for 2 minutes on high. Repeat for the remaining prosciutto.
- Break up the prosciutto into large pieces using your fingers.
- Snip your mint using herbs scissors directly into a small mixing bowl, and add the honey, vinegar, oil, salt and pepper. Whisk well using a small balloon whisk.
- Slice a honeydew melon in half using a sharp chef’s knife, remove the seed, and then slice the flesh into cubes using a melon slicer. Much less effort and less flesh wasted than using a knife.
- Coarsely chop your pistachios using a precise paring knife.
- Place the melon cubes and arugula into your salad / presentation bowl, and pour over the vinaigrette. Toss well.
- Top with the cooked prosciutto and chopped pistachios.
- Crumble over the feta cheese, and serve your salad with kitchen tongs.
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Comments
Chuck Lindsay#1
The combination that you put together in this recipe makes my mouth water. I can’t wait to try it at my next BBQ.