I picked up a cantaloupe at the farmers market on the weekend. I was enjoying it with some blueberries and I wondered if there were any other interesting ways of eating cantaloupe. I looked around the web and found several melon salad recipes that sounded tasty. A few of them caught my attention because they contained prosciutto. How can you go wrong with a salad that contains melon, prosciutto, goats cheese and toasted pine nuts? It seems that I have been eating a lot of salads lately. Salads really do seem to hit the spot on warm summer days.
1 handful lettuce
1 serving cantaloupe (sliced)
1/2 ounce prosciutto
1/2 ounce goats cheese (crumbled)
1 tablespoon pine nuts (toasted)
1 tablespoon basil (thinly sliced)
1/2 tablespoon olive oil
1/2 tablespoon balsamic vinegar
1/2 tablespoon honey
1/2 teaspoon Dijon mustard
salt and peppers to taste
1. Arrange the lettuce on the plate and top with the cantaloupe, prosciutto, goats cheese, toasted pine nuts and basil.
2. Mix the olive oil, balsamic vinegar, honey, Dijon mustard, salt and pepper and pour on the salad.
Strawberry and Feta Salad
Spinach and Strawberry Salad with Butter Toasted Almonds
Blackberry Salad with Blackberry Vinaigrette
Pear and Maple Pecan Salad
Melon and Feta Salad
Take a look at the Weekend Herb Blogging roundup at Kalyn's Kitchen.