Proscuitto & melon salad with a drizzle of balsamic syrup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12.00 | fresh honeydew melon wedges; about 1 1/2 thick | |
| 1 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
| 24.00 | slice | prosciutto di parma -; (thin slices) |
| 4.00 | cup | fresh arugula; washed, stemmed, |
| 1 | and patted dry | |
| 1 | drizzle of extra-virgin olive oil | |
| 3.00 | ounce | parmigiano-regginao cheese |
| 1 | === balsamic syrup === | |
| 3.00 | cup | balsamic vinegar |
Directions
Season the melon with salt and pepper. Wrap two pieces of prosciutto around each wedge of melon. In a mixing bowl, toss the greens with olive oil, salt and pepper. Mix thoroughly. Mound the greens in the center of four plates. Arrange three prosciutto wrapped melon wedges around each mound of greens. Shave the cheese over the greens.
Drizzle each salad with the Balsamic Syrup. For the Balsamic Syrup: In a medium-saucepan, over medium heat, add the balsamic vinegar.
Bring to a boil and reduce to a simmer. Simmer until the liquid reduces by ¾, about 30 minutes or until syrup-like consistency.
Remove from the heat and cool completely. This recipe yields 4 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B13 broadcast 04-29-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
05-01-1998
Recipe by: Emeril Lagasse
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