This is an easy and impressive starter course. The sweet and salty combination is wonderful. I used only cantaloupe, because the honeydew melon that I picked up didn’t look too great on the inside. I can only imagine it being better with both melons. I really liked the slight bit of spice from the black pepper. This is a refreshing, summery twist on the classic cantaloupe wrapped in prosciutto appetizer.
Melon and Prosciutto Salad with Parmigiano-Reggiano
Cooking Light July 2007
This colorful appetizer would be a fine addition to an antipasto spread. Parmigiano-Reggiano provides nutty contrast to sweet melons and mirrors the taste of salty prosciutto.
Yield: 8 servings (serving size: about 3/4 cup)
3 cups (1/2-inch) cubed honeydew melon (about 1/2 medium melon)
3 cups (1/2-inch) cubed cantaloupe (about 1 medium melon)
2 tablespoons thinly sliced fresh mint
1 teaspoon fresh lemon juice
1/4 teaspoon freshly ground black pepper
2 ounces thinly sliced prosciutto, cut into thin strips
1/2 cup (2 ounces) shaved fresh Parmigiano-Reggiano cheese
Cracked black pepper (optional)
Mint sprigs (optional)
Combine first 5 ingredients, tossing gently. Arrange melon mixture on a serving platter. Arrange prosciutto evenly over melon mixture; sprinkle with Parmigiano-Reggiano. Garnish with cracked black pepper and fresh mint sprigs, if desired.
Wine note: I adore the sweet-salty-herbal flavor of this salad. It’s so refreshing and so summery. A good wine partner should exude the same characteristics. While you could opt for an Italian pinot grigio, I find a fuller-bodied California pinot grigio works even better, especially given the full flavors of the prosciutto, mint, and Parmigiano. A great choice: Estancia Pinot Grigio 2005 (California), $12. –Karen MacNeil
Nutritional Information:
Calories: 87 (30% from fat) Fat: 2.9g (sat 1.5g,mono 0.5g,poly 0.1g) Protein: 5.3g Carbohydrate: 11.1g Fiber: 0.6g Cholesterol: 11mg Iron: 0.4mg Sodium: 271mg Calcium: 94mg
MacGourmet Rating: 4 Stars
