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. Terrific Green Salads
How to Make It
Step 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.
Step 2
Whisk together the olive oil and vinegar. Season with salt and pepper.
Step 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.
