Honeydew And Prosciutto With Greens And Mint Vinaigrette Recipes

PROSCIUTTO AND HONEYDEW BITES WITH BALSAMIC AND BLACK PEPPER

Steps:

• Put the vinegar in a small saucepan or skillet with 1/4 teaspoon pepper and simmer over medium heat until reduced to about 1 tablespoon, about 5 minutes (be careful; it can burn quickly towards the end). Remove from the heat and set aside.
• Wrap each piece of honeydew in a prosciutto half and top with a basil leaf, inserting a small pick to secure everything.
• Drizzle with some of the reduced vinegar and grind a little more black pepper on top.

HONEYDEW AND PROSCIUTTO WITH GREENS AND MINT VINAIGRETTE

Steps:

• Whisk first 3 ingredients and 1 tablespoon mint in small bowl; whisk in oil. Season dressing to taste with salt and pepper. Toss greens with 2 tablespoons dressing in medium bowl; divide between 2 plates. Place melon next to greens; drape prosciutto over melon. Drizzle remaining dressing over prosciutto and melon. Sprinkle with remaining 2 tablespoons mint and freshly ground pepper and serve.

HONEYDEW & PROSCIUTTO SALAD

Steps:

• Place the first 8 ingredients in a blender; cover and process until smooth. Place arugula, onion and herbs in a large bowl. Drizzle with 1/3 cup vinaigrette and toss lightly to coat. In large serving bowl layer with a quarter of the arugula mixture, honeydew, mozzarella cheese and prosciutto. Repeat layers 3 times. Serve with remaining vinaigrette.

HONEY-MINT VINAIGRETTE

Steps:

• In a small bowl, whisk all ingredients together; you can also do this in a blender or food processor, but note that this will then puree the mint leaves.
• Use right away, or refrigerate until needed; if refrigerated, whisk again to combine before using.
• Use to dress a large salad; goes especially nice on a relatively plain salad (ie, just mixed greens and raw mushrooms is great).

PROSCIUTTO HONEYDEW WITH BALSAMIC REDUCTION

Steps:

• Combine melon, lime juice, mint and pepper; toss gently to coat. Wrap each melon cube with half a slice of prosciutto and secure with a toothpick. Arrange on a serving platter; cover and refrigerate., Meanwhile, in a small saucepan, mix vinegar, soy sauce, sugar and garlic. Bring to a boil. Reduce heat; simmer 7-9 minutes or until slightly thickened. Cool to room temperature. Drizzle over melon.

MELON, PROSCIUTTO & MOZZARELLA SALAD WITH MINT VINAIGRETTE

Steps:

• Cut the melon into wedges, scoop out any seeds and then slice off the skin.
• Lay the melon slices out on a platter.
• Tear the mozzarella into pieces and dot these over the melon.
• Drape the slices of prosciutto attractively on the plate on top and around the melon and mozzarella.
• Whisk the dressing ingredients and drizzle over the dish.