This Melon salad is a unique, light, and refreshing recipe to serve during the hot summer months. It’s an ideal dish to bring to the table as an appetizer or include in a picnic basket. The sweetness and juiciness of the honeydew melon compliments the crispiness and saltiness of the prosciutto and cheese. This dish is superb, colorful, full of flavor. Chef Alba
Honey Dew and Crispy Prosciutto
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This Melon salad is a unique, light, and refreshing recipe to serve during the hot summer months. It’s an ideal dish to bring to the table as an appetizer or include in a picnic basket. The sweetness and juiciness of the honeydew melon compliments the crispiness and saltiness of the prosciutto and cheese. This dish is superb, colorful, full of flavor. Chef Alba
| Servings |
| 4 people |
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Ingredients
pinch kosher salt freshly ground black pepper 3 tablespoons chopped arugula
- 1 small ripe honeydew melon peeled, cut in small cubes
- 1/4 pound paper thin sliced Prosciuto Parma or San Danielle
- 1/3 pound Pecorino Romano cheese shaved
Dressing
- 5 tbsps Secolari Lemon Olive Oil Basil or an extra virgin
- 2 tbsps Secolari Traditional Balsamic
- 2 tbsp honey Secolari recommends KG Bees Honey
- 1 to taste Secolari Fleur de Sel Sea Salt
- 1 to taste freshly ground black pepper
Servings: people
Units:
Instructions
- Place the prosciutto di Parma in a large skillet over medium heat. Cook until the prosciutto is just crispy, turning only once. Set aside to cool.
- In a small bowl, add the ingredients for the dressing except for the arugula and whisk well to combine.
- Arrange the melon on a platter, top with arugula, drizzle with the dressing, and add the crumbled Gorgonzola and crispy prosciutto on top.
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