Shaved Melon Summer Salad
With summer in full swing, you'll need something to help cool you down. The shaved melon summer salad, creates a perfect blend of flavor and refreshing taste.
Ingredients:
8 thin slices prosciutto
1½ cups fresh shelled peas or halved snap peas
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
⅓ cup extra-virgin olive oil
Salt and pepper to taste
3 ounces arugula stems removed
½ cup fresh pea shoots
1 radish thinly sliced
3 ounces burrata
4 ounces honeydew melon thinly shaved
4 ounces cantaloupe thinly shaved
1 ounce vincotto or aged balsamic vinegar
8 thin slices prosciutto
1½ cups fresh shelled peas or halved snap peas
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
⅓ cup extra-virgin olive oil
Salt and pepper to taste
3 ounces arugula stems removed
½ cup fresh pea shoots
1 radish thinly sliced
3 ounces burrata
4 ounces honeydew melon thinly shaved
4 ounces cantaloupe thinly shaved
1 ounce vincotto or aged balsamic vinegar
Instructions:
Preheat oven to 375 degrees and bake prosciutto on a parchment-lined sheet for about ten minutes, or until sizzling and crisped. Set aside to cool.
Boil a saucepanful of water, drop in peas and boil ten seconds. Drain, drop in a bowl of ice water, and drain again. Shake as dry as possible.
Whisk together lemon juice, mustard, and olive oil, and season with salt and pepper to taste.
Spoon a puddle of dressing on each plate, followed by a bed of arugula, pea shoots, and radish slices. Top that with the melon, prosciutto, peas, and burrata. Finish salads by sprinkling with salt, pepper, vincotto or balsamic vinegar, and a touch more olive oil.
Preheat oven to 375 degrees and bake prosciutto on a parchment-lined sheet for about ten minutes, or until sizzling and crisped. Set aside to cool.
Boil a saucepanful of water, drop in peas and boil ten seconds. Drain, drop in a bowl of ice water, and drain again. Shake as dry as possible.
Whisk together lemon juice, mustard, and olive oil, and season with salt and pepper to taste.
Spoon a puddle of dressing on each plate, followed by a bed of arugula, pea shoots, and radish slices. Top that with the melon, prosciutto, peas, and burrata. Finish salads by sprinkling with salt, pepper, vincotto or balsamic vinegar, and a touch more olive oil.