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!
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.
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.
Tried this recipe?Let us know how it was!
