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melon & prosciutto with fig vinaigrette

June 10, 2019 by Lovoni +

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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.

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melon & prosciutto with fig vinaigrette
melon & prosciutto with fig vinaigrette

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.

melon & prosciutto with fig vinaigrette
melon & prosciutto with fig vinaigrette
melon & prosciutto with fig vinaigrette
melon & prosciutto with fig vinaigrette

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
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melon & prosciutto with fig vinaigrette

This is such an easy recipe but its beauty lies in not just its simplicity but the freshness & summeriness of this pretty sharing platter. Serve it as a light starter or as an appetizer. The recipe can easily be doubled or tripled to feed a crowd.
Prep Time20 mins
Cook Time0 mins
Total Time49 mins
Course: Appetizer
Cuisine: Italian
Servings: 6
Author: Lovoni

Ingredients

  • 12 thin wedges cantaloupe rockmelon
  • 8 oz prosciutto 12 slices
  • 8 oz fresh mozzarella
  • 1 cup baby arugula leaves approximately
FIG VINAIGRETTE
  • 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

Instructions

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.
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Filed Under: Afternoon tea, Appetizers, Bacon & Pork, Breakfast & Brunch, Entertaining, Fast & Fresh, featured, Lunch, Salads, Seasonal - spring & summer, Under 500 Calories Tagged With: food for sharing, prosciutto melon salad, simple starter

hello there...

I'm Lovoni - an Aussie living abroad for the last 21 years. Working in food media, I'm a cookbook author; food stylist; cookery teacher & I had a TV food show when I lived in Canada. As a certified nutritionist I believe in nourishment not punishment & love pastry, good wine & afternoon teas. Full of wanderlust, I'm always on the lookout for my next adventure...

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