Melon and Prosciutto Salad with Parmigiano-Reggiano |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This colorful appetizer recipe would be a fine addition to an antipasto spread. Parmigiano-Reggiano provides nutty contrast to sweet melons and mirrors the taste of salty prosciutto. Ingredients:
3 cups (1/2-inch) cubed honeydew melon (about 1/2 medium melon) |
3 cups (1/2-inch) cubed cantaloupe (about 1 medium melon) |
2 tablespoons thinly sliced fresh mint |
1 teaspoon fresh lemon juice |
1/4 teaspoon freshly ground black pepper |
2 ounces thinly sliced prosciutto, cut into thin strips |
1/2 cup (2 ounces) shaved fresh parmigiano-reggiano cheese |
cracked black pepper (optional) |
mint sprigs (optional) |
Directions:
1. Combine first 5 ingredients, tossing gently. Arrange melon mixture on a serving platter. Arrange prosciutto evenly over melon mixture; sprinkle with Parmigiano-Reggiano. Garnish with cracked black pepper and fresh mint sprigs, if desired.
2. Wine note: I adore the sweet-salty-herbal flavor of this salad. It's so refreshing and so summery. A good wine partner should exude the same characteristics. While you could opt for an Italian pinot grigio, I find a fuller-bodied California pinot grigio works even better, especially given the full flavors of the prosciutto, mint, and Parmigiano. A great choice: Estancia Pinot Grigio 2005 (California), $12. -Karen MacNeil
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