Pro­sciutto and melon best with salad

The Denver Post - - FEATURES - By El­lie Krieger

This recipe spins the clas­sic Ital­ian pro­sciutto-and-melon duo into an el­e­gant sum­mer salad. Cut­ting the cured ham into rib­bons and heat­ing it quickly in a skil­let might make a tra­di­tion­al­ist cringe, but I am com­pletely en­am­ored with the way do­ing so re­sults in crisp, fla­vor-con­cen­trated, smoky-salty bites — like an up­scale ver­sion of ba­con.

Those crisps become the fin­ish­ing sprin­kle for a com­posed salad made up of thin slices of juicy can­taloupe fanned out on a plate with a mound of pep­pery arugula leaves piled on top — or the other way around, with the greens be­low. The leaves are coated in a sim­ple vi­nai­grette that has the lovely hint of sweet­ness that’s in­her­ent in an aged white bal­samic vine­gar. If you don’t have that on hand, white wine vine­gar with a touch of honey makes a fine sub­sti­tute.

De­spite its sim­plic­ity, the salad is com­plexly fla­vor­ful with sweet, pep­pery, salty, crisp and ten­der all on one sat­is­fy­ing plate.

Can­taloupe Salad with Arugula and Crispy Pro­sciutto

4 serv­ings

De­spite its sim­plic­ity, this salad of­fers com­plex fla­vors. The dress­ing has a lovely hint of sweet­ness that is in­her­ent in an aged white bal­samic vine­gar, but white wine vine­gar with a touch of honey may be sub­sti­tuted. In­gre­di­ents

2 ounces sliced pro­sciutto, cut

cross­wise into ½ -inch strips 2 ta­ble­spoons ex­tra-vir­gin olive oil 1 ta­ble­spoon white bal­samic vine­gar (may sub­sti­tute 1 ta­ble­spoon white wine vine­gar plus ½ tea­spoon honey) k tea­spoon kosher salt k tea­spoon freshly ground black

pep­per, or more as needed

3 cups baby arugula

½ can­taloupe, halved, seeded, rind

re­moved, and then very thinly sliced Di­rec­tions

Grease a medium non­stick skil­let with cook­ing oil spray and place over medium-high heat. Add the pro­sciutto and cook for about 3 min­utes, stir­ring oc­ca­sion­ally, un­til it is crisped and browned. Let cool.

Whisk to­gether the oil, vine­gar, salt and pep­per in a small bowl. Place the arugula in a medium bowl. Add half the dress­ing and toss to coat.

To serve, fan the melon slices on a plat­ter or in­di­vid­ual plates. Driz­zle the melon with the re­main­ing dress­ing. Pile arugula in the cen­ter of the plate(s), Sprin­kle with the crisped pro­sciutto, and more pep­per, as needed. (Or you can build the salad by us­ing the arugula as the base, top­ping with the fanned can­taloupe slices, driz­zle the re­main­ing dress­ing and then fin­ish with the crisped pro­sciutto.) Serve right away.

Nu­tri­tion | Per serv­ing: 120 calo­ries, 5 g pro­tein, 7 g car­bo­hy­drates, 10 g fat, 2 g sat­u­rated fat, 15 mg choles­terol, 290 mg sodium, 0 g di­etary fiber, 6 g sugar

Deb Lind­sey, Spe­cial to The Wash­ing­ton Post

Can­taloupe Salad with Arugula and Crispy Pro­sciutto.

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