Prosciutto & Melon Salad Recipe
Melons | Arugula | Feta | Poached Egg | Saba
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Ingredients
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Salad Base
Poached Egg
Topping
Method
Salad Preparation
- 1
Prepare the Melons
Cut the cantaloupe and honeydew melon in half, remove the seeds, and scoop out the flesh. Cut the melon flesh into bite-sized cubes.
- 2
Combine the Salad Base
In a large salad bowl, add the arugula. Top it with the cubed cantaloupe and honeydew melon. Tear the prosciutto slices into smaller pieces and scatter them over the salad.
Poaching the Eggs
- 3
Boil Water
Fill a medium saucepan with water, add the white vinegar, and bring it to a gentle simmer over medium heat.
- 4
Poach the Eggs
Crack the eggs into individual small bowls. Create a gentle whirlpool in the simmering water with a spoon and carefully slide the eggs into the center. Poach for about 3-4 minutes until the whites are set but the yolks are still runny. Remove the eggs with a slotted spoon and drain on paper towels.
Assembly
- 5
Finish the Salad
Crumble the feta cheese over the salad and drizzle the saba over the top. Place the poached eggs on top of the salad.
- 6
Serve
Serve immediately while the eggs are warm, and enjoy your Prosciutto & Melon Salad!