Summer Melon with Fig and Proscuitto Fruit Cup

Summer Melon with Fig and Proscuitto Fruit Cup

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Description

I've been eating fruit for breakfast for what seems like forever, and I'm pretty tired of your average fruit cup. So this salad is a play on a breakfast fruit salad—complete with that breakfast classic pork (parma) and a wonderful kick from chile flakes that'll definitely get you on your toes early in the morning.

Ingredients

1 sharlyn melon, peeled, seeded, and cut into medium dice
1 honeydew melon, peeled, seeded, and cut into medium dice
1 cantaloupe, peeled, seeded, and cut into medium dice
1/2 pound prosciutto di Parma, julienned
1 bunch opal basil, micro leaves picked
4 black figs, trimmed and quartered
1/4 pound rocket
1/4 cup Tuscan extra virgin olive oil
1 (4-ounce) block ricotta salata, shaved, for garnish
1 tablespoon chile flakes, for garnish

Directions

  1. For each serving, place 2 ounces of each melon in the center of the plate. Place 1/2 ounce prosciutto on top of the melon, followed by 8 micro basil leaves, 4 fig quarters, and a few rocket leaves.
  2. Drizzle about 1 tablespoon olive oil on top and garnish with the shaved ricotta and a pinch of chile flakes.

Tags

    Salad Fruit Side Picnic Backyard BBQ Lunch Melon Cantaloupe Honeydew Spring Summer Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
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