Warm Melon and Prosciutto Salad

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

Slideshow:Terrific Green Salads

  • Total Time:
  • Servings: 4

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  • 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 this recipe

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

  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.

Contributed By Published October 2005

506452 recipes/warm-melon-and-prosciutto-salad 2013-12-06T23:56:01+00:00 Aaron Whitcomb fall|summer|fast-column|dinner-party|easter|mothers-day|italian|appetizers-starters|salads|4|fast|weeknight-dinner october-2005,Aaron Whitcomb,Table 6,prosciutto and melon,salad recipe,Italian food,cantaloupe recipe recipes,warm-melon-and-prosciutto-salad 506452

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