Melon and Crispy Prosciutto Salad

5 from 1 vote

Crispy, salty prosciutto stands out against the sweetness of melon in this green salad with a balsamic /red wine dressing. Make a memorable starter with this refreshing salad!

Prep Time20

Total Time20

Course: Appetizer

Cuisine: Italian

Servings: people

Calories: 141kcal

Author: Carolyn Hetke

Ingredients

Salad

4 cups romaine lettuce chopped
4 slices prosciutto
1 cup honeydew melon 1" dice
1 cup canteloupe 1" dice
2 Tbsps whole almonds

Dressing

2 tablespoon shallots minced
2 tablespoon balsamic vinegar
1 tablespoon red wine vinegar
1 tablespoon olive oil
¼ teaspoon salt
¼ teaspoon black pepper

Instructions

Put almonds in a resealable bag and roughly crush with a rolling pin. Spread almond pieces on a pie plate and roast in 375 degree oven approx 12 minutes. Check often since nuts can burn quickly. See Notes.
On a microwaveable plate, spread prosciutto in a single layer. Microwave on high approx 4 minutes. Check after 2 minutes since ovens can vary widely. Allow to cool and crumble into fine bits.
Mix melons and lettuce in large bowl.
Mix dressing ingredients. Just before serving add almonds to the salad and toss with the dressing.
Top with prosciutto bits and serve.

Notes

You can use only canteloupe or honeydew melon only but a mixture is most refreshing.

You can also air fry the nuts for about 8 minutes OR heat them in a dry frying pan over medium heat until they are toasted and fragrant(about 8 minutes).

If you are concerned about sodium content you can omit the salt in the dressing.

Wine Pairing

You will more than likely be pairing your wine to your main dish but, if you serve this as its own course or as a significant part of a lunch menu, I would suggest a medium-bodied, low tannin red such as a Barbera or a Rhone blend. On the white spectrum a Soave or a Pinot Grigio would work well.

Nutrition