Prosciutto & Melon Salad with a Drizzle of Balsamic Syrup               

 tags (edit): @Vogel @Try Soon! Emeril Meat Salads  

 

Ingredients

12 Honeydew Melon Wedges About 1 1/2 Inch Thick
to taste Salt
to taste Freshly-Ground Black Pepper
24 slice Prosciutto Thinly Sliced
4 cup Arugula Washed Stemed Patted Dry
1 drizzle Olive Oil
3 ounce Parmigiano-Regginao Cheese
1 === Balsamic Syrup ===
3 cup Balsamic Vinegar


 

Instructions
 Season the melon with salt and pepper. Wrap two pieces of prosciutto around each wedge of melon. In a mixing bowl, toss the greens with olive oil, salt and pepper. Mix thoroughly. Mound the greens in the center of four plates. Arrange three prosciutto wrapped melon wedges around each mound of greens. Shave the cheese over the greens. Drizzle each salad with the Balsamic Syrup.

For the Balsamic Syrup: In a medium-saucepan, over medium heat, add the balsamic vinegar. Bring to a boil and reduce to a simmer. Simmer until the liquid reduces by 3/4, about 30 minutes or until syrup-like consistency. Remove from the heat and cool completely.






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Yields: 4 Servings
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