Honey Dew and Crispy Prosciutto

Honey Dew and Crispy Prosciutto

1 small ripe honeydew melon cut in bite-size cubes
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

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. 

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/

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.