Proscuitto & Melon Salad Recipe
mixed greens, crispy and fresh proscuitto, melon, shishito peppers, miso-honey vinaigrette, pepitas
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Ingredients
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Salad Base
Miso-Honey Vinaigrette
Method
Salad Preparation
- 1
Prepare the Mixed Greens
In a large mixing bowl, add the mixed greens and gently toss to separate and aerate the leaves.
- 2
Prepare the Shishito Peppers
Wash the shishito peppers thoroughly. If desired, they can be grilled or lightly sautéed in olive oil for extra flavor.
- 3
Prepare the Melon
Cut the melon in half, scoop out the seeds, and slice into bite-sized cubes or use a melon baller to create small spheres. Set aside.
- 4
Crisp the Prosciutto
In a skillet over medium heat, add the prosciutto slices and cook until crispy, about 2-3 minutes per side. Remove from heat and let cool before breaking into smaller pieces.
- 5
Combine the Salad Ingredients
In the bowl with the mixed greens, add the prepared melon, shishito peppers, crispy prosciutto, and pepitas. Toss gently to combine all ingredients.
Dressing Preparation
- 6
Make the Miso-Honey Vinaigrette
In a small bowl, whisk together the white miso paste, honey, and rice vinegar until smooth. Slowly drizzle in the olive oil while whisking continuously until the dressing is emulsified. Season with salt and black pepper to taste.
- 7
Dress the Salad
Drizzle the miso-honey vinaigrette over the salad and toss gently to ensure all ingredients are evenly coated.
