Whenever I see cantaloupe I think of my favorite appetizer: prosciutto and melon! That’s so simple to make though, so I thought about making it into a salad with a little more to it. It turned out great!
To make the salad:
10 oz. arugula (I used 1/2 arugula and 1/2 arugula blend to add variety)
1 medium cantaloupe
8 – 10 slices of prosciutto
about a cup of slivered almonds
To make the dressing:
1/4 cup champagne vinegar (if you can’t find champagne, use white wine)
1 tablespoon minced shallot
1/2 teaspoon minced garlic
1/2 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/3 cup olive oil
1 tablespoon fresh chopped herbs (use what you have, I had sage, rosemary and mint)
1. Put the slivered almonds into a pan on the stove and toast them. Toss them frequently to get them to brown on each side. When they are done set them to the side and use the same pan to crisp up some prosciutto. Put a little olive oil in the pan, then add about 1/2 of the prosciutto that has been diced up. Saute it in the pan until it gets crispy. This adds a variety of textures to the salad.
2. Meanwhile, in a small mixing bowl combine all the ingredients for the dressing except the oil. Mix them together with a small whisk. slowly whisk in the oil to get the mixture to emulsify. Whisk very quickly. Set the dressing aside as you prepare the salad.
3. Take the cantaloupe and cut it into small-medium size pieces. Use a melon baller if you have one.
4. In a large salad bowl, combine the lettuces, (now cooled) almonds, the diced cold prosciutto, the diced crispy prosciutto and the melon. Toss the dressing on the salad and serve! It’s a great salty, sweet combination.
For the Main Course we had an assortment of Gluten Free pizzas. We started with a crust from Bob’s Red Mill.
Pizza # 1 – Margherita
To start we brushed the crust with olive oil. We topped it with fresh mozzarella cheese, fresh tomatoes and basil. It’s a classic for a reason!
Pizza #2 – Grilled Veggie and Prosciutto Pizza
To begin we took potatoes, yellow squash, and carrots, sliced them and put them on the grill. Once they were grilled on both sides we brushed the crust with olive oil then laid a single layer of prosciutto on the crust. We then layer the veggies in a rotation on top of the crust. We tossed a few tomatoes on top and some shredded Parmesan cheese then baked both crusts in the oven. They came out lovely and delicious!