Melon and Fig Salad with Prosciutto and Balsamic Drizzle

By mrboyton

Ivy Manning, Cooking Light

JUNE 2012

Ingredients

• 1/2 cup balsamic vinegar
• 2 teaspoons extra-virgin olive oil
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon kosher salt
• 4 cups gourmet salad greens
• 1/2 pound honeydew melon, peeled, seeded, and thinly sliced
• 1/2 pound cantaloupe, peeled, seeded, and thinly sliced
• 4 very thin slices prosciutto, torn (about 1 ounce)
• 4 fresh figs, quartered

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

1. Bring vinegar to a simmer in a small saucepan over medium-low heat; cook until syrupy and reduced to 3 tablespoons (about 10 minutes), stirring occasionally. Remove from heat.

2. Combine oil, juice, pepper, and salt in a bowl, stirring with a whisk. Add salad greens; toss gently. Divide melon among 4 plates; top with salad greens. Arrange prosciutto and figs over salad greens; drizzle with balsamic syrup.