For this salad, which Jean-Christophe Royer describes as his Corsican variation on the familiar prosciutto and melon, he cuts the melon into bite-size pieces and arranges it on a bed of dressed greens with figs, ham and toasted pine nuts.
Terrific Green Salads
3 tablespoons pine nuts
3/4 cup extra-virgin olive oil
1/4 cup balsamic vinegar
Salt and freshly ground pepper
2 large heads lettuce (such as Boston and red leaf), torn into pieces
1 cantaloupe, cut into 1-inch pieces
10 small fresh figs, quartered
8 ounces thinly sliced Serrano ham
1 cup small basil leaves
1/4 cup chives, cut into 2-inch pieces
How to Make It
Preheat the oven to 350°. Put the pine nuts in a pie plate and toast in the oven about 7 minutes, or until golden.
Whisk together the olive oil and vinegar. Season with salt and pepper.
Just before serving, toss the lettuce with 1/3 cup of the dressing, reserving the rest to pass with the salad. Arrange the lettuce on a large platter. Top with the cantaloupe, figs and ham. Garnish with the basil leaves, chives and pine nuts.
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