I don't know how to spell...or pronounce things. If it wasn't for my spellchecker, this post would be called "Prociutto and Cantalope Salad." All that really matters is that it's delicious...OKAY. JEEZ. (No seriously, it's amazing).
Prosciutto and cantaloupe isn't a new concept...in fact it's an amazingly easy, no fuss, yet elegant appetizer. The two go incredibly together - the smokey, salty meat holds up perfectly to the sweat and refreshing fruit. I have not, however, seen this in salad form and BOY OH BOY is this good. My husband actually said, "you can never, ever have a BBQ without making this salad again." My arm is sore from patting myself on the back.
I ate this on the side of my apricot glazed chicken, but if you wanted to serve this as an appetizer, consider serving a couple of pieces of brie with it...
...ooo la la. This is going to be one of my summer go to's.
1/4 lbs of Prosciutto, finely sliced and chopped
2 Cups of Cubed Cantaloupe
1/8 of a Red Onion, sliced very thin
2 Cups of Spring Lettuce Mix
3 Sprigs of time
2 Tbs of Balsamic Glaze
Pile your lettuce mix on a platter. Add your cantaloupe on top and then sprinkle on the chopped prosciutto. Use your fingers to gently mix the prosciutto and cantaloupe. Sprinkle the red onion on top, followed by the sprigs of thyme. The thyme isn't just a garnish - it adds a wonderful fresh aroma and slight flavor to the salad - I wouldn't skip it. Finish the salad with a drizzle of balsamic glaze.