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Fruits and Vegetables -
Melon and Proscuitto Salad
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| INGREDIENTS |
- 2 ounces Parmesan cheese
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1 tablespoon apple cider vinegar
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1/8 teaspoon salt
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1/8 teaspoon pepper
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2 tablespoons extra virgin olive oil
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1/2 cantaloupe, seeded
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1 (5-ounce) package babyspinach
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6 slices thin proscuitto
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| INSTRUCTIONS |
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.
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