A pungent pink-peppercorn vinaigrette and peppery greens invigorate a traditional pairing of prosciutto and melon.
Terrific Green Salads
2 tablespoons white wine vinegar
1 teaspoon pink peppercorns, crushed
1 teaspoon Dijon mustard
1/2 medium shallot, thinly sliced
1/4 cup vegetable oil
1 tablespoon each of heavy cream and unsalted butter
Salt and freshly ground black pepper
1/2 cantaloupe, peeled and cut into 1-inch cubes
One 6-ounce bunch of watercress, large stems discarded
2 cups (1 1/2 ounces) baby spinach
3 ounces thinly sliced prosciutto ham
2 tablespoons pine nuts, lightly toasted
Aged balsamic and buttered, toasted brioche, for serving
How to Make It
In a blender, puree the vinegar, peppercorns, mustard and shallot. Blend in the oil and cream; season with salt and pepper.
Melt the butter in a nonstick skillet. Add the melon; toss until hot. Toss the greens with the dressing; mound on the plates. Top with the melon, ham and pine nuts; serve with the balsamic and brioche.
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