Prosciutto e melone salad

Name: Prosciutto e melone salad
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 2 Servings
Cuisine: italian
Ingredients: 5 oz Prosciutto di Parma; 1 honeydew melon; 2.5 tbsp basil; 2.5 tbsp tarragon; 0.7 oz pistachios; 1 lemon; 0.25 cup olive oil; 3 tbsp white balsamic vinegar; 2 tsp maple syrup; 2 oz ricotta cheese; salt; pepper

Based on 10 ratings

Ruby Goss

Senior Food Editor at Kitchen Stories

instagram.com/ruby.goss/

Difficulty

Easy 👌

min.

Preparation

min.

Baking

min.

Resting

Ingredients

Servings:-2+

150 g	Prosciutto di Parma
1	honeydew melon
10 g	basil
10 g	tarragon
20 g	pistachios
1	lemon
60 ml	olive oil
40 ml	white balsamic vinegar
2 tsp	maple syrup
50 g	ricotta cheese
	salt
	pepper

Metric

Imperial

Utensils

cutting board
knife
juicer
whisk
2 bowls

How-To Videos

Nutrition per serving

Cal
803

Protein
25 g

Fat
65 g

Carb
26 g

Step 1/3
- 1 honeydew melon
- 10 g basil
- 10 g tarragon
- 20 g pistachios
- 1 lemon
- cutting board
- knife
- juicer
Remove melon peel and seeds and slice into large pieces. Slice basil into ribbons, reserving some leaves whole for garnishing. Pluck tarragon leaves. Roughly chop pistachios. Zest and juice the lemon.
Step 2/3
- 60 ml olive oil
- 40 ml white balsamic vinegar
- 2 tsp maple syrup
- salt
- pepper
- whisk
- 2 bowls
To make the dressing, whisk together the lemon juice and zest, olive oil, white balsamic vinegar, maple syrup, salt, and pepper. Add melon to a large bowl and toss with dressing, sliced basil, and most of the tarragon, leaving aside some of each herb for garnishing.
Step 3/3
- 150 g Prosciutto di Parma
- 50 g ricotta cheese
Add melon and dressing to a large serving plate. Toss in prosciutto, dollop on spoonfuls of ricotta, and garnish with pistachios and extra herbs. Enjoy!