Melon and Fig Salad With Prosciutto |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A great summertime salad with a drizzle of balsamic syrup . Best with gourmet greens or baby greens. Ingredients:
1/2 cup balsamic vinegar |
2 teaspoons extra virgin olive oil |
1 teaspoon fresh lemon juice |
1/4 teaspoon fresh ground black pepper |
1/8 teaspoon kosher salt |
4 cups salad greens |
1/2 lb honeydew melon, peeled, seeded, and thinly sliced |
1/2 lb cantaloupe, peeled, seeded, and thinly sliced |
4 slices prosciutto, torn (about 1 ounce-very thin) |
4 fresh figs, quartered |
Directions:
1. Bring vinegar to a simmer in a small saucepan over medium-low heat; cook until syrupy and reduced to 3 tablespoons (about 10 minutes), stirring occasionally. Remove from heat.
2. Combine oil, juice, pepper, and salt in a bowl, stirring with a whisk. Add salad greens; toss gently.
3. Divide melon among 4 plates; top with salad greens. Arrange prosciutto and figs over salad greens; drizzle with balsamic syrup.
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