Refreshing and bursting with the flavors of late summer, the fancy appetizer classic is matched up to create a filling main salad or impressive side dish.
This sweet and salty salad is a fun lunch option or perfect side dish for seared fish or grilled chicken.
The Modern Potager Kitchen Garden
The joy of the modern potager is getting to expand your culinary skills and make restaurant-quality meals at home. Picking fresh ingredients from the garden and turning them into something that awakens your tastebuds and thrills is really what life is all about.
Melon Salad with Nectarines and Prosciutto | Serves 4
Inspired by Melon Salad with Prosciutto from Cooking Light – July 2012
2 cups seedless watermelon, sliced
2 cups honeydew, seeded and sliced
2 cups cantaloupe, seeded and sliced
2 white nectarines, pitted and sliced
4 ounces prosciutto, thinly sliced into vertical strips
4 cups spring lettuce mix (without spinach)
2 ounces sliced Manchego cheese
salt + pepper
For the dressing
3 tablespoons fresh lime juice
2 tablespoons extra-virgin olive oil
2 tablespoons honey
2 tablespoons fresh mint, finely chopped
2 tablespoons fresh basil, finely chopped
1) Whisk dressing ingredients together and set aside.
2) Place lettuce on plates and season with salt and freshly ground pepper. Wrap the melon slices with prosciutto and lay evenly over lettuce, dividing evenly between the servings. Add nectarines. Using a vegetable peeler, shave Manchego over greens. Spoon dressing over salad and serve immediately.