An Unexpected Chapter

Who is looking for a no cook meal? This melon and prosciutto salad is inspired by my recent trip to Savannah. I had the delicious summer salad at Collins Quarter at Forsyth, which is described as containing kale, grilled peach, watermelon, prosciutto, pistachios with a tart cherry balsamic dressing. 

Since I can’t make anything without customizing it, I replaced the grilled peaches (which taste better in Georgia than in Michigan, especially this early in summer) with cantaloupe, which is a classic pairing for prosciutto. I had every intention of making my own cherry balsamic vinaigrette, but then I read that figs are also a classic pairing for prosciutto, so I made a dressing with equal parts oil, balsamic vinegar, and fig preserves.

The result was delicious.

Recommended wine pairing: Prosecco, which can handle both the saltiness of the prosciutto and the sweetness of the melon.

Double Melon and Prosciutto Summer Salad
Servings: 2 entree servings or 4 starter servings
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If you are not a kale person, this would work well with arugula. Just skip the first step of massaging the oil into the greens and instead whisk the oil directly into the vinegar and fig mixture in step 2.
Ingredients
1 bunch of kale, stems removed, washed, dried, and chopped
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 tablespoon fig preserves
salt and pepper
1.5 cups watermelon, cubed
1.5 cups cantaloupe, cubed
4 oz prosciutto
1 tablespoon pistachios
Directions
In a large bowl, combine the kale and the olive oil, massaging the oil into the kale to soften it.
In a small bowl, whisk together the vinegar and fig preserves along with a pinch of salt and pepper. Pour into the kale and mix until well incorporated.
Portion the kale mixture into your serving plates. Top with both types of melon, prosciutto, and pistachios.