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Warm Melon and Prosciutto Salad

  • Total Time:
  • Servings: 4

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


slideshow Terrific Green Salads


KEY: Fall, Summer, Fast - Column, Dinner Party, Easter, Mother's Day, Italian, Appetizers/starters, Salads, Fast, Dinner

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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

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