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


  • 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.