Saturday, February 21, 2009

prosciutto, melon and warm fig salad

what you need
Half a rockmelon melon, just ripe
3 tbsp balsamic vinegar
3 tbsp olive oil
Salt and pepper
85g salad greens
8 thin slices prosciutto
8 just ripe figs, sliced in half through the stem

what to do
Remove the seeds from the melon. Slice in half, then each in half again giving four wedges. Remove the peel, then cut the thin ribbons from the melon, this can be done on a mandolin or a potato peeler - it is best to do this along the side of the melon wedge.

Mix the balsamic and oil together in a bowl and season with salt and pepper.

to serve
Arrange the greens on plates and curl the melon and prosciutto over the rocket leaves.
Brush the cut side of the figs with a little oil. Heat a ridged frying pan or grill plate and place the figs cut side down for 2 minutes until tinged brown and warm.
Arrange two halves on each plate, pour over dressing and serve at once

1 comment:

  1. This sounds like an easy summer recipe here in Georgia to enjoy on the porch overlooking the creek. So many of our neighbors sell figs from their yards in the summer.