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Fruits and Vegetables - Melon and Proscuitto Salad

  • 2 ounces Parmesan cheese
  • 1 tablespoon apple cider vinegar
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons extra virgin olive oil
  • 1/2 cantaloupe, seeded
  • 1 (5-ounce) package babyspinach
  • 6 slices thin proscuitto

Using a vegetable peeler, scrape curls of Parmesan cheese over a saucer and set aside.
In a small bowl, mix vinegar, salt, and pepper until salt is dissolved. Stir oil into vinegar mixture.
Cut cantaloupe into thin wedges and cut off rind.
In a large bowl, toss salad greens with all but 2 tablespoons of the dressing. Arrange the greens on a serving platter. Fan the cantaloupe slices in a circle over the salad. Roll up each piece of proscuitto and place on top of salad. Top with Parmesan cheese and drizzle with remaining dressing.
Submitted By: Karen Frazier
McNairy Farmers Co-op
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