Sunday, July 4, 2010


When plain old, run-of-the-mill fruit salad won't do, this is a fancy alternative. Meat and fruit?  Who knew you could combine them like this.  It'll shock and awe your guests.  Yet it's easier to make than it looks. 

Cantaloupe & Prosciutto Salad
Makes 8 servings

5 slices prosciutto
1 cantaloupe
2 T extra-virgin olive oil
mint leaves, chopped

Heat oven to 350 degrees.  Bake prosciutto 10 minutes, or until crisp.  Break into small pieces.

Cut cantaloupe into wedges and shave off ribbons from each wedge, using a vegetable peeler. 

Toss cantaloupe, prosciutto, mint, and olive oil together.  Season with salt.

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