Last week I was treated to a very special evening as a guest in the Vine home with our special host, Holly of Holly Likes to Cook (remember her from this post a few weeks back?) I had been dying to see her recently renovated kitchen, and we had discussed doing a collaboration for weeks, so I am so thrilled that it actually came together with so few days left here in Rhode Island.
Inspired by the beautiful recipes of Not Without Salt, and encouraged by the fact that melons are so juicy and ripe these days, I made us a delicious melon salad with crispy prosciutto and a parsley vinaigrette.
1 ripe cantaloupe
4 slices of prosciutto
3 tbs of extra virgin olive oil
2 tbs lime juice
salt and pepper to taste
2 tbs chopped parsley
1 tbs honey
First, chop your melon into thin slices, and arrange on platter. Set aside. In a bowl, whisk together olive oil, lime juice, honey, and parsley. Pour vinaigrette over melon and put in fridge to chill. Cut prosciutto into small bite size pieces, and toss in frying pan until crispy. Finally, crumble over the melon, and add cracked pepper and salt over the platter, and a little extra parsley for garnish.
I try to eat as much fruit as a possibly can in the summer, and this is an awesome way to enjoy it with your dinner in an unexpected way.