Melon Salad with Prosciutto

By nanarose

Julianna Grimes, Cooking Light

JULY 2012

Ingredients

• 2 cups sliced seeded watermelon
• 2 cups sliced seeded honeydew melon
• 1/3 cup very thinly vertically sliced red onion
• 1 serrano pepper, very thinly sliced
• 2 ripe nectarines, pitted and sliced
• 1/4 teaspoon kosher salt
• 3 tablespoons fresh lemon juice
• 2 tablespoons olive oil
• 1 1/2 tablespoons honey
• 4 cups arugula
• 1/4 cup torn fresh mint leaves
• 3 ounces prosciutto, very thinly sliced
• 1/2 ounce pecorino Romano cheese, shaved

Preparation

Step 1

1. Combine first 5 ingredients; sprinkle with salt. Combine juice, oil, and honey, stirring well. Drizzle dressing mixture over fruit mixture; toss gently. Arrange 1 cup arugula and 1 tablespoon mint on each of 4 plates; top each serving with about 1 3/4 cups fruit mixture. Divide prosciutto evenly among plates; top evenly with cheese.