Melon and Prosciutto Salad

1. 1

   Using vegetable peeler, over wax paper, scrape curls of Parmesan cheese and set aside.

2. 2

   For the dressing, in a small bowl, stir vinegar, salt and pepper, until salt dissolves.

3. 3

   Stir oil into vinegar mix and set aside.

4. 4

   Cut cantaloupe into thin wedges and cut off rind.

5. 5

   Stir dressing again, and reserve 2 tablespoons of dressing.

6. 6

   In a large bowl, toss the salad greens with the dressing.

7. 7

   Arrange salad mixture on a serving platter.

8. 8

   Fan the cantaloupe in a circle over the salad.

9. 9

   Top with rolls of proscuitto slices.

10. 10

    Add the Parmesan cheese.

11. 11

    Drizzle with the remaining dressing.

* Per serving · 4 servings · Values may vary.

No additional tips available.