Richard Olneys Figs and Prosciutto with Melon

1. 1

   Using a mortar and pestle, pound six mint leaves to a paste.

2. 2

   If your mortar is large enough to accommodate the cream, stir it in, scraping the sides and bottom of the mortar with a rubber spatula to incorporate the cream fully.

3. 3

   Or, if not, transfer the paste to a bowl.

4. 4

   Add the lemon juice, and season with a heaping 1/4 teaspoon salt and a pinch or two of pepper.

5. 5

   Taste for balance and seasoning.

6. 6

   Cut the melon in half lengthwise, remove the seeds, and slice the melon into 1-inch-thick wedges.

7. 7

   Remove the peel.

8. 8

   Cut half the figs in half, and the other half into quarters.

9. 9

   (I like to leave some of the stems attached.)

10. 10

    Slice the remaining six mint leaves.

11. 11

    Place six wedges of melon randomly on a large platter.

12. 12

    Drape six slices of prosciutto over and around them, leaving some of the melon peeking through.

13. 13

    Arrange half the figs and arugula over and around the melon and prosciutto, tucking some of them under the prosciutto.

14. 14

    Arrange the remaining melon, prosciutto, figs, and arugula in the same way.

15. 15

    Drizzle the mint cream over the prosciutto and fruit.

16. 16

    Scatter the sliced mint on top, and grind a little black pepper over the dish.

* Per serving · 4 servings · Values may vary.

No additional tips available.