Active Time
N/A
Total Time
30 MIN
Yield
Serves : 4

A pungent pink-peppercorn vinaigrette and peppery greens invigorate a traditional pairing of prosciutto and melon.    Terrific Green Salads  

How to Make It

Step 1    

In a blender, puree the vinegar, peppercorns, mustard and shallot. Blend in the oil and cream; season with salt and pepper.

Step 2    

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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