Melon and Fig Salad With Prosciutto

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

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1⁄2 cup  balsamic vinegar
• 2  teaspoons extra virgin olive oil
• 1  teaspoon fresh lemon juice
• 1⁄4 teaspoon fresh ground black pepper
• 1⁄8 teaspoon kosher salt
• 4  cups  salad greens
• 1⁄2 lb honeydew melon, peeled, seeded, and thinly sliced
• 1⁄2 lb cantaloupe, peeled, seeded, and thinly sliced
• 4  slices 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.