melon & prosciutto with fig vinaigrette

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.

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.

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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 minutes mins

Cook Time0 minutes mins

Total Time49 minutes 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.