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Corsican Salad with Serrano Ham and Melon

  • SERVINGS: 10
  • FAST
  • MAKE-AHEAD

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.

  1. 3 tablespoons pine nuts
  2. 3/4 cup extra-virgin olive oil
  3. 1/4 cup balsamic vinegar
  4. Salt and freshly ground pepper
  5. 2 large heads lettuce (such as Boston and red leaf), torn into pieces
  6. 1 cantaloupe, cut into 1-inch pieces
  7. 10 small fresh figs, quartered
  8. 8 ounces thinly sliced Serrano ham
  9. 1 cup small basil leaves
  10. 1/4 cup chives, cut into 2-inch pieces
  1. Preheat the oven to 350°. Put the pine nuts in a pie plate and toast in the oven about 7 minutes, or until golden.
  2. Whisk together the olive oil and vinegar. Season with salt and pepper.
  3. 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.