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Prosciutto & Melon Salad Recipe

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This recipe for Prosciutto & Melon Salad is from Hosted and Toasted , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
For Balsamic Vinaigrette:
1/4 cup balsamic vinegar
1/2 teaspoon dijon mustard
1/2 teaspoon finely chopped fresh oregano
1/2 cup olive oil (or a mix of olive and another mild oil like grapeseed)
sea salt and freshly ground black pepper, to taste
To Assemble:
8 ounces mixed tender greens (I used maché and pea shoots)
1 ripe cantaloupe, scooped into balls
8 ounces small mozzarella balls (ciliegine or bocconcini), halved
8-10 slices prosciutto, cut or torn into bite-sized pieces

Directions:
Directions:
To make vinaigrette, whisk together vinegar, mustard, and oregano in a bowl. Slowly drizzle in oil, a little bit at a time, whisking vigorously until dressing is emulsified. After about half of the oil has been incorporated you can drizzle it in faster, but start out very slow at the beginning to create a nice, stable emulsion. Season to taste with salt and pepper.
To assemble, rinse and dry greens. Toss with a few tablespoons of dressing until evenly coated. Arrange in serving bowl, then top with melon balls, mozzarella balls and prosciutto. Drizzle with more vinaigrette as desired, and sprinkle with a little flake sea salt and freshly ground black pepper, to taste. Serve immediately.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
25 mins

 

 

 

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