Melon and Fig Salad With Prosciutto

Submitted by Outta Here

"A great summertime salad with a drizzle of balsamic "syrup". Best with "gourmet" greens or baby greens."

 

• Ready In: 30mins
• Ingredients: 10
• Serves: 4

ingredients

• 118.29 ml balsamic vinegar
• 9.85 ml extra virgin olive oil
• 4.92 ml fresh lemon juice
• 1.23 ml fresh ground black pepper
• 0.61 ml kosher salt
• 946.36 ml salad greens
• 226.79 g honeydew melon, peeled, seeded, and thinly sliced
• 226.79 g cantaloupe, peeled, seeded, and thinly sliced
• 4 slice prosciutto, torn (about 1 ounce-very thin)
• 4 fresh figs, quartered

directions

1. Bring vinegar to a simmer in a small saucepan over medium-low heat; cook until syrupy and reduced to 3 tablespoons (about 10 minutes), stirring occasionally. Remove from heat.
2. Combine oil, juice, pepper, and salt in a bowl, stirring with a whisk. Add salad greens; toss gently.
3. Divide melon among 4 plates; top with salad greens. Arrange prosciutto and figs over salad greens; drizzle with balsamic syrup.