Cantaloupe Salad With Prosciutto Recipes

Steps:

• In a mixing bowl, combine vinegar, shallot, garlic, mustard, salt, and pepper and whisk to combine. While continuously whisking, add the oil in a slow, steady stream until completely incorporated. Whisk in the herbs, and set aside while you prepare the salad.
• In a large bowl, combine the arugula and red onion. Drizzle in 1/4 cup of the vinaigrette and toss to combine. Add more vinaigrette to taste, if desired, and season lightly with salt and pepper. Toss gently to combine.
• Arrange the cantaloupe wedges on a large serving plate, top with the arugula salad and the prosciutto. Serve immediately.

Steps:

• Heat oven to 400°F. Coat a baking sheet with cooking spray. Place prosciutto slices 4 inches apart on baking sheet; cook until crisp, 8 to 10 minutes. Transfer to a plate lined with a paper towel. Whisk yogurt, mayonnaise, honey, zest, juice and pepper in a bowl until smooth. Add honeydew and cantaloupe; toss to combine; divide among 4 bowls. Crumble prosciutto; sprinkle it and basil over salad. Serve immediately.

Steps:

• Prepare salad dressing; In a small saucepan over low heat, heat the 1/2 olive oil and add 1/4 cup onions.
• Cook about 10 minutes or until onions are transparent and lightly golden.
• Remove onion from oil with slotted spoon.
• Increase heat to mediun-high.
• Add 1/4 cup balsamic vinegar and the 2 tablespoons red wine vinegar and bring to a boil.
• Boil 1 minute.
• Carefully add the 2 tablespoons brown sugar (It may splatter) Boil one minute more,Add 1/2 the onions.
• (Save remaining for another use.) Cool and store dressing in Refrigerator until ready to use.
• In a large Salad bowl, mix greens, onion and cantaloupe balls or cubes.
• Add dressing a little at a time and toss.
• Add pepper and enjoy.

Steps:

• With a large melon baller, scoop melon flesh into a large bowl (or cut into bite-size pieces). Add bocconcini, oil, and red-pepper flakes; season with salt and pepper and stir to combine. Arrange prosciutto along edges of a large serving platter. Stir basil into melon mixture, transfer to center of platter, and serve.

Steps:

• Preheat oven to 375°F.
• On a baking sheet toast pine nuts until golden, about 5 minutes, and cool. In a blender purée basil with oil until basil is minced. Pour purée through a very fine sieve into a bowl, pressing hard on solids, and discard solids.
• Halve and seed cantaloupe. Cut melon into 1/4-inch-thick wedges and discard rind.
• Spoon basil oil onto 4 plates. Arrange melon decoratively over oil and top with prosciutto. Sprinkle melon and prosciutto with pine nuts and cheese.