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Cantaloupe, Peach and Prosciutto Salad |
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Cantaloupe, Peach and Prosciutto SaladPrep Time: 25 min(s) | Serves: 4 | Difficulty: Beginner | Ethnicity: Italian |
Tools: | | cutting board | | large chef's knife | | large mixing bowl | | measuring cups | | measuring spoons | | melon baller | | whisk | | wooden spoon |
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Ingredients: | | 1 shallot - peeled and minced (Learn How) | | 1 tablespoon(s) lemon juice - fresh | | 3 tablespoon(s) rice wine vinegar | | 1 teaspoon(s) honey | | 1/4 cup(s) olive oil | | 1 pinch salt and pepper - to taste | | 1 cantaloupe - scooped into balls | | 8 ounce mozzarella cheese (fresh) - cut into 1-inch cubes | | 4 slices prosciutto - torn into smaller pieces | | 1 pound arugula | | 1/4 cup(s) mint Leaves - torn | | 1 tablespoon(s) tarragon - leaves pulled | |
Steps: | | -Place the shallots, lemon juice, vinegar and honey in a bowl large enough to accommodate all of the salad ingredients. | | -Whisk in the oil to emulsify and season to taste. | | -Scoop the melon into balls with a melon baller or small spoon and add to the vinaigrette. | | -Add the mozzarella and prosciutto to the bowl also and toss to coat in the vinaigrette. | | -Gently fold in the arugula and herbs; check for seasoning. | | -Divide onto plates and serve. |
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