Ingredients
- 1 lb cantaloupe, thinly sliced and seeded
- 1/2 cup balsamic vinegar
- 1 tbs olive oil
- 2 tsp lemon juice
- 9 oz salad greens
- 3 oz thinly sliced prosciutto
- 3 oz soft, mild cheese (We like everything from fresh mozzarella to monterey jack or a camembert)
- 4 figs, quartered
- Salt and pepper, to taste
Instructions
- In a small saucepan, heat vinegar over medium-low heat to bring to a simmer. Let reduce by half, stirring occasionally. This should take about 10 minutes. Remove from heat.
- Whisk together olive oil, lemon juice, salt, and pepper, then toss in with the salad greens.
- Divide the cantaloupe slices, greens, figs, cheese, and prosciutto between the serving plates. Drizzle on the balsamic reduction, and enjoy!
Notes
With a couple of adjustments, this salad can easily be served from a bowl instead of prepped individually per plate. Just peel and cut the melons a little smaller, and cut or tear the prosciutto into bite-sized pieces.
[embed_recipe id='12205']
[embed_recipe id='12205']
