Minted Melon Salad with Pancetta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Ingredients:
3 ounce(s) pancetta or prosciutto thinly sliced |
3 tablespoon(s) sugar |
1 tablespoon(s) ginger crystallized finely chopped |
1/8 teaspoon(s) pepper red ground |
2 sprig(s) mint fresh |
8 cup(s) canteloupe cubed |
1 cup(s) blueberries fresh |
2 tablespoon(s) mint fresh, choppedd |
Directions:
1. Cook pancetta in nonstick skillet over medium high heat 4-6 min or until crisp.
2. Remove from heat and crumble.
3. Combine sugar and next 3 ingredients w 1/3 c water in small sauce pan. Boil over medium high heat 3 minutes or until slightly syrupy. Cool, strain, chill.
4. Combine fruit in bowl. Drizzle with chilled syrup, toss gently. Add 2 tbs. chopped mint. Chill up to 24 hours. Sprinkle with pancetta just before serving.
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