Weeknight Prosciutto and Melon Salad

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Weeknight Prosciutto and Melon Salad

This is a perfect way to justify eating prosciutto and melon as a weeknight meal, with a glass of wne.

Prep Time10 mins

Cook Time5 mins

Total Time15 mins

Servings:

Calories: 410kcal

Author: Vee

Ingredients

24 asparagus spears
1 cantaloupe
10 oz baby arugula
4 oz fresh Parmesan *
8 oz prosciutto
1 Tbs fig balsamic vinegar *
1 teaspoon honey *
2-3 Tbs olive oil

Instructions

PREP

For a practical salad, cut the asparagus, melon and prosciutto into bite-sized pieces. For a pretty presentation, cut the melon into cubes or balls, and leave the asparagus and prosciutto whole.

SAUTE ASPARAGUS

Saute in ½ TBS of olive oil (1.5 tsp) until tender, about 5 minutes. Salt and pepper to taste.

MAKE THE DRESSING

While the asparagus sautes. Whisk the vinegar and honey together. Slowly add in olive oil while whisking until you reach the desired consistency.

ASSEMBLE & SERVE

Toss the arugula with the dressing. Then add in asparagus, melon, prosciutto and top with Parmesan cheese.

Notes

* If you can't find fig balsamic vinegar (or don't want to buy it), you can sub regular balsamic, or make a mustard dressing. To do that replace the mustard and honey with 2 teaspoon whole grain mustard and 2 teaspoon white wine vinegar and mix that with the olive oil.

* Goat cheese would work well too, feel free to sub that in.

Nutrition