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Prosciutto And Melon With Arugula

Balsamic Appetizers Salads Pork
  • 2 wedges Fresh honeydew melon (or any melon) about 1½ inches thick
  • Salt and Pepper to taste
  • 4 slices Prosciutto di Parma thinly sliced
  • 1 cup Fresh Arugula washed, stemmed, and patted dry
  • 1 Drizzle extra-virgin olive oil
  • 1 oz Parmigiano-Reggiano cheese broken into pieces
  • 2 oz Ken's Balsamic Fig Glaze
  • 1.  Season the melon with salt and pepper.
  • 2.  Wrap two pieces of prosciutto around each wedge of melon.
  • 3.  In a mixing bowl, toss the greens with olive oil, salt and pepper.
  • 4.  Mound the greens in the center of a plate.
  • 5.  Arrange prosciutto-wrapped melon around the mound of greens.
  • 6.  Shave the cheese over the greens.
  • 7.  Drizzle each salad with Ken’s Balsamic Fig Glaze.

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