Melon and Prosciutto Salad with Parmigiano-Reggiano
Photography: Photo: Becky Luigart-Stayner; Styling: Cindy Barr; 
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.
| Servings:8 servings (serving size: about 3/4 cup) | Prep Time:n/a | Cook Time:n/a |
Nutritional Info
Ingredients
- 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)
- fiber:0.6 g
- saturated fat:1.5 g
- carbohydrate:11.1 g
- calcium:94 mg
- protein:5.3 g
- sodium:271 mg
- poly fat:0.1 g
- calories from fat:30 %
- cholesterol:11 mg
- mono fat:0.5 g
- fat:2.9 g
- iron:0.4 mg
- calories:87
directions
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
