Asparagus & Melon Salad {with Crispy Prosciutto}
A bright colorful summer salad is the perfect light meal or fresh-flavor side dish begging to be shared.
Ingredients
For the Salad
- 1 cantaloupe scoop into balls using small ice cream scoop
- 1 bunch fresh asparagus ends trimmed
- 2 ears raw corn on the cob kernels
- 8 slices good quality prosciutto
- 1 large ball fresh mozzarella
For the Basil Vinaigrette
- 2 cups fresh basil leaves tightly packed
- 1 small shallot chopped
- 1 clove garlic
- 2 Tbl red wine vinegar
- 1/2 cup olive oil
- 1 pinch red pepper flakes
- 1/2 tsp salt
Instructions
For the Basil Vinaigrette
- Combine all ingredients in a food processor or blender and blend for one minute. Reserve. Unused dressing can be stored in refrigerator for up to 5 days.
For the Salad
- Preheat oven to 400 degrees F. Line baking sheet with parchment paper. Place prosciutto slices in circles about 1" apart, turning edges under slightly to prevent burning. Baked for 10-12 minutes until golden brown. Cool on a rack.
- Meanwhile, bring a large saute pan of water to a boil, add trimmed asparagus and blanch for 1 minute. Remove and place in bowl of ice water to stop cooking. Drain and reserve.
- To plate, arrange melon, blanched asparagus, raw corn kernels, pieces of fresh mozzarella and crispy prosciutto on a large platter. Generously drizzle with basil vinaigrette and fresh basil leaves. Enjoy!