Go Back
prosciutto and melon appetizer salad
Print Pin

Melon and Prosciutto Salad

Ingredients

  • Cantaloupe melon
  • Prosciutto
  • Parmesan cheese
  • Pine nuts
  • Pomegranate seeds
  • Lettuce
  • Olive oil
  • 6 Jalapeños
  • 2 Lemon
  • 2 Lime
  • Sea Salt
  • Cayenne to Sprinkle on top for color

Instructions 

  • Instructions:
    Dressing:
    1.Prepare the dressing by first roasting the jalapeños in the oven until fully cooked, around 25 minutes at 375F.  Add roasted, deseeded (make sure to use gloves when working with hot peppers!)peppers to a food processor with extra virgin olive oil, citrus juices, a head of garlic and salt.  The oil will become emulsified and the garlic should be finely minced. 
    2.Dress and toss the lettuce with the dressing above, making sure all pieces of lettuce get coated in this delicious dressing
    3.Cut the exterior from the cantaloup then deseed the center and cut into large bite sized squares.
    4. Prepare the prosciutto, trim the fat if desired and cut thin sheets in half or quarters
    5.Place all of the components of the salad together on top of the lettuce.  I start with the melon then place the prosciutto in bunched up bites, then sprinkle the pine nuts, shaved cheese and pomegranate seeds. 
    6. Garnish with one whole jalapeño pepper