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Fennel, Prosciutto & Melon Salad

Fennel-Prosciutto-&-Melon-Salad

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Prep Time: 30 min • Servings: 4-6

INGREDIENTS:

800 g
fennel, shaved paper thin
1/3 cup
lemon juice
2 tbsp
maple syrup
1/4 cup
Mastro® Olive Oil
Salt and pepper to taste
200 g
honeydew melon balls
200 g
cantaloupe melon balls
125 g
San Daniele® Prosciutto Cube-etti
50 g
arugula
50 g
radicchio, washed and torn
2 tbsp
fresh basil, chopped

DIRECTIONS:

  1. In a large bowl, whisk the lemon juice, maple syrup, olive oil, salt and pepper to create a dressing.
  2. Add the fennel into the mixing bowl with the dressing. Stir well and set aside to allow the salad to marinate for 15 minutes. Taste the salad and adjust seasoning if necessary.
  3. Drain and reserve dressing from fennel salad.
  4. Place fennel salad on serving dish, arrange the melon balls and Prosciutto on top.
  5. Toss the arugula salad and radicchio in the remaining lemon dressing and garnish fennel with it.
  6. Sprinkle the basil over the salad and serve.