I love Salads and I am always on the look for new recipes, I found this one on Foodgawker.
- 1 honeydew melon, peeled, seeded, and cut into medium cubes (about 4 cups)
- 1 cantaloupe, peeled, seeded, and cut into medium cubes (about 4 cups)
- 3 ounces prosciutto di Parma, julienned
- 1 bunch basil
- 8 fresh dark-skinned figs, trimmed and quartered
- 1/4 pound arugula
- 1 tablespoon extra-virgin olive oil
- 1 (4-ounce) block ricotta salata, shaved, for garnish
- 1 tablespoon crushed red pepper, for garnish
Preparation
1. For each serving, place 1/2 cup of each melon in the center of the plate; place about 1/3 ounce prosciutto on top of the melon, followed by a few basil leaves, 4 fig quarters, and a few arugula leaves. Drizzle each serving with a little olive oil, and garnish with the shaved ricotta salata and a dash of crushed red pepper.
