Orange Flesh Honeydew, Fig & Prosciutto with Fennel and Sigona’s Basil Oil

Prosciutto and and cantaloupe is most definitely a classic combination — the saltiness of the prosciutto is countered by its sweet cantaloupe companion, creating a delicious flavor you might not usually expect from two simple ingredients.

We’ve taken these two ingredients and added in a few other flavors and textures — the fennel adds fantastic crunch — to create a salad rather than a typical melon-prosciutto appetizer.

If you don’t care for the fennel, you can leave it out, but we’d love you to try it and be adventurous!

Melon, Prosciutto and Arugula Salad with Sigona’s Summertime Peach White Balsamic

Orange Flesh Honeydew, Fig & Prosciutto with Fennel and Sigona’s Basil Oil

Prosciutto and and cantaloupe is most definitely a classic combination — the saltiness of the prosciutto is countered by its sweet cantaloupe companion, creating a delicious flavor you might not usually expect from two simple ingredients. We’ve taken these two ingredients and added in a few other flavors and textures — the fennel adds fantastic crunch — to create a salad rather than a typical melon-prosciutto appetizer. Serves 4 to 6.
Course Salad
Cuisine Italian
Servings 4

Ingredients
  

Ingredients:

  • 1 cup mixed greens
  • 1/2 an orange flesh honeydew melon seeded
  • 4 to 6 figs cut into 1/4-inch slices
  • 2 to 4 oz. prosciutto thinly sliced
  • 1/4 cup thinly sliced fennel plus 1 to 2 Tbsp. fennel fronds, for garnish
  • 1 Tbsp. thinly sliced shallot
  • 1 Tbsp. Sigona’s Basil Oil
  • 1 to 2 tsp. Sigona’s Fig Balsamic
  • Salt and pepper to taste

Instructions
 

  • Cut the half melon in half and then cut the halves across the middle to create quarters. Cut the quarters into slices about 1/4-inch thick; remove the rind and discard.
  • Spread the greens out on a large platter. Top the greens evenly with a single layer of melon slices and then fig slices. Add on the prosciutto, the fennel and shallot in layers.
  • Drizzle the dish with the basil oil and then the balsamic. Season with salt and pepper. Finish with a garnish of fennel fronds.
Keyword melon, Sigona’s Basil Olive Oil, sigona’s fig balsamic

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