For a host, it doesn’t get much simpler than wedges of perfectly ripe cantaloupe melon (rockmelon in Australia), with wafer-thin slices of prosciutto. It’s an elegant start to a meal, served on a platter, drizzled with a mustardy fig vinaigrette, dotted with creamy fresh mozzarella & sprinkled with a few token arugula leaves for a pop of green. Melon & prosciutto with fig vinaigrette is food for sharing.Jump to Recipe
Serving melon & prosciutto together appears to have originated in Italy, a country who has made simplicity an art form in their food & fashion. Uncomplicated, sophisticated & using the best – how very Italian. When it’s executed properly – ie – perfectly ripe melon – this is one of my favorite starters, due in part to the sweetness of the melon with the saltiness of the prosciutto.
Call it a ‘salad’ or ‘melon with prosciutto’, whatever you prefer, it doesn’t change from the ease & beauty that is this platter that’s perfect for sharing.
melon & prosciutto with fig vinaigrette
- 12 thin wedges cantaloupe rockmelon
- 8 oz prosciutto 12 slices
- 8 oz fresh mozzarella
- 1 cup baby arugula leaves approximately
- 1/4 cup olive oil
- 2 tablespoons rice (or white winvinegar
- 2 tablespoons fig preserves at room temperature
- 1 tablespoon grainy mustard
- pinch of salt & freshly ground pepper
To make the dressing:
- Add all ingredients to a jar with a screw-top lid & shake until well combined.
- Place the cantaloupe wedges on a serving platter & drape the prosciutto over each wedge. Pull the mozzarella apart & add to platter. Scatter the arugula over the top. Drizzle with the dressing just before serving.