This is a perfect way to justify eating prosciutto and melon as a weeknight meal, with a glass of wne.
Prep Time10 minutesmins
Cook Time5 minutesmins
Total Time15 minutesmins
Servings: 4
Calories: 410kcal
Ingredients
24asparagus spears
1cantaloupe
10ozbaby arugula
4ozfresh Parmesan*
8ozprosciutto
1Tbsfig balsamic vinegar*
1teaspoonhoney*
2-3Tbsolive 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.