Prosciutto Melon Salad With Balsamic Vinaigrette Food

MELON AND PROSCIUTTO WITH BALSAMIC VINEGAR AND MINT

Steps:

• In a small bowl stir together the vinegar, the minced mint, and the sugar, let the mixture stand for 30 minutes, and force it through a fine sieve set over a bowl, pressing hard on the solids. Arrange 3 wedges of the melon on each of 4 chilled plates and drizzle each serving with some of the vinegar mixture. Drape each serving of melon with a slice of the prosciutto and garnish the plates with the mint sprigs.

MELON, PROSCIUTTO & MOZZARELLA SALAD WITH MINT VINAIGRETTE

Steps:

• Cut the melon into wedges, scoop out any seeds and then slice off the skin.
• Lay the melon slices out on a platter.
• Tear the mozzarella into pieces and dot these over the melon.
• Drape the slices of prosciutto attractively on the plate on top and around the melon and mozzarella.
• Whisk the dressing ingredients and drizzle over the dish.

MELON SALAD W/FRESH MOZZARELLA, PROSCIUTTO AND LIME VINAIGRETTE

Steps:

• Fry Prosciutto in 1 tablespoon olive oil in a nonstick skillet over medium heat until crisp.
• Remove; drain on a paper towel-lined plate.
• Combine melons, mozzarella, and herbs in a large blow.
• Whisk together lime juice, 2 tablespoons oil, shallot, honey, red pepper, and salt.
• Drizzle over fruit and toss gently to coat.
• Transfer to a serving plate and garnish with fried prosciutto and coarsely ground fresh black pepper.
• Serve salad at room temperature.