Proscuitto and melon salad with a drizzle of balsamic syrup

1 Servings

Ingredients

Quantity Ingredient
12 Wedges of fresh honeydew melon; about 1 1/2 inches thick
Salt and pepper
8 Thin slices of Prosciutto di Parma
4 cups Fresh arugula; washed, stemmed and patted dry
Drizzle of extra-virgin olive oil
3 ounces Pieces of Parmigiano-Regginao cheese
¼ cup Balsamic Syrup; recipe follows
3 cups Balsamic vinegar
EMERIL LIVE SHOW #EMIB13; FOOD OF EMILIA ROMAGNA, ITALY

Directions

BALSAMIC SYRUP

Season the melon with salt and pepper. Wrap two pieces of prosciutto around each wedge of melon. In a mixing bowl, toss the greens with olive oil, salt and pepper. Mix thoroughly. Mound the greens in the center of four plates.

Arrange three prosciutto wrapped melon around each mound of greens. Shave the cheese over the greens. Drizzle each salad with the Balsamic Syrup.

Yield: 4 servings

Balsamic syrup: In a medium-saucepan, over medium heat, add the balsamic vinegar. Bring to a boil and reduce to a simmer. Simmer until the liquid reduces by ¾, about 30 minutes or until syrup-like consistency. Remove from the heat and cool completely.

Yield: about ¼ cup

Posted to recipelu-digest by molony <molony@...> on Feb 27, 1998

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