Melon And Prosciutto Salad With Strawberry Salsa Food

PROSCIUTTO AND MELON (PROSCIUTTO E MELONE)

Steps:

• Prepare the cantaloupe and cut it into wedges. I find it easier to peel the cantaloupe, once you cut it. So, first, cut the cantaloupe in half. Using a spoon, remove the seeds. Then cut each half into wedges and peel them. 
• Wrap the prosciutto around the cantaloupe wedges and arrange them on a serving platter (left some wedges without prosciutto, since I had more cantaloupe to use up).
• Drizzle a little bit of balsamic glaze or quality honey (or both, if you like) If using, arrange a few basil leaves on the platter. I loved the addition of fresh basil leaves for a pop of color and freshness, but this is totally optional. 
• Serve immediately or chill for a few hours until ready to serve.

MELON WRAPPED IN PROSCIUTTO

Steps:

• Peel and slice the gala melon into 1/2-inch semi-circle slices. Wrap a slice of prosciutto around each wedge and arrange on a platter.

HONEYDEW & PROSCIUTTO SALAD

Steps:

• Place the first 8 ingredients in a blender; cover and process until smooth. Place arugula, onion and herbs in a large bowl. Drizzle with 1/3 cup vinaigrette and toss lightly to coat. In large serving bowl layer with a quarter of the arugula mixture, honeydew, mozzarella cheese and prosciutto. Repeat layers 3 times. Serve with remaining vinaigrette.

MELON AND PROSCIUTTO SALAD

Steps:

• Using vegetable peeler, over wax paper, scrape curls of Parmesan cheese and set aside.
• For the dressing, in a small bowl, stir vinegar, salt and pepper, until salt dissolves.
• Stir oil into vinegar mix and set aside.
• Cut cantaloupe into thin wedges and cut off rind.
• Stir dressing again, and reserve 2 tablespoons of dressing.
• In a large bowl, toss the salad greens with the dressing.
• Arrange salad mixture on a serving platter.
• Fan the cantaloupe in a circle over the salad.
• Top with rolls of proscuitto slices.
• Add the Parmesan cheese.
• Drizzle with the remaining dressing.

MINTED MELON, TOMATO & PROSCIUTTO SALAD

Steps:

• To make the dressing, whisk all the ingredients together in a bowl and set aside.
• Toss the tomatoes and melon together in a bowl with a little dressing, some sea salt and black pepper. Loosely lay the prosciutto over a platter and pile the tomatoes and melon on top. Drizzle with extra dressing, scatter with mint and serve straight away with crusty bread.

PROSCIUTTO WITH MELON

Steps:

• Seed 1/2 medium honeydew melon; slice into 12 half-inch thick pieces, and remove rind from each. Halve 6 slices prosciutto (about 3 ounces total) lengthwise. Wrap 1 slice around each melon piece.

MELON AND PROSCIUTTO SALAD WITH STRAWBERRY SALSA

Steps:

• Peel, seed and clean cantaloupe; cut into bite-sized pieces and set aside.
• In a separate bowl, mix sugar and strawberries by mashing together with a spoon.
• Mix in oil, lemon zest and ginger into the strawberry mixture and combine well.
• Arrange the melon and prosciutto on a plate, spoon salsa over.
• Serve immediately.