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| Honey Dew and Crispy Prosciutto |
1 small ripe honeydew melon cut in bite-size cubes
½ cup crumbled Gorgonzola cheese
½ cup crumbled Gorgonzola cheese
¼ pound paper thin sliced Prosciutto di Parma
3 tablespoons chopped arugula
Dressing:
5 tablespoons Secolari Arbosano extra virgin olive oil
1 tablespoon Secolari Pear or Blueberry balsamic vinegar
1 tablespoon plain honey
Secolari fleur de sell
5 tablespoons Secolari Arbosano extra virgin olive oil
1 tablespoon Secolari Pear or Blueberry balsamic vinegar
1 tablespoon plain honey
Secolari fleur de sell
Freshly ground black pepper
Place the prosciutto in a large skillet over medium heat. Cook until prosciutto is just crispy, turning only once. Set aside to cool.
In a small bowl, add the ingredients for the dressing except the arugula. Whisk well to combine.
Arrange the melon on a platter, add the Gorgonzola and crumble the prosciutto. Sprinkle with a pinch of fleur de sel. Drizzle the platter with oil, then honey, and balsamic vinegar. Add the chopped arugula on top. Serve immediately.
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| Prosciutto |
Refreshing, cool, crispy, sweet, savory, fruity... just a few adjectives to describe this recipe. You can certainly use any extra virgin olive oil and balsamic you like, however the products I used was for a cooking class at Secolari.. and can I say, it was quiet in the house while clients savored this dish. If you like to order Secolari products go to https://secolarievoo.nrostores.com/
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| Secolari Artisinal Oils and Vinegars |
This is a great dish to serve as an appetizer or side for picnics, a summer BBQ, wedding showers, birthdays, and other special occasions.
