Cantaloupe Salad with Crispy Prosciutto

[cjs]

Had this for a starter last nite with the Shrimp & Scallop Pizza - this is wonderful for a summer salad and especially tasty followed by the pizza.

This is from Lorraine and her LCBO magazines - thanks Lolly!!


Cantaloupe Salad with Crispy Prosciutto

1 medium cantaloupe -- peeled, seeded, and cut into sticks.
1/2 a large English cucumber -- peeled, seeded, and cut into sticks
3 Tbsp port
1 Tbsp olive oil
1 1/2 tsp very finely grated fresh ginger
Coarse salt
8 pieces prosciutto (I used 4, broke up one per salad)

Preheat oven to 400F (200C)

Place the melon and cucumber sticks in a bowl and add the port, olive oil, ginger, and salt. Toss to mix, and leave to marinate 1 hour.

Meanwhile, cook proscuitto slices in oven for 10 minutes, turning once until crisp. Let cool.

Toss the melon and cucumber just before serving, and using a slotted spoon, divide the mixture between 4 plates. Top each with 2 slices of crispy prosciutto.

Description:
"Here's one from the LCBO Most can be done ahead of time."

(Lorraine's) NOTES : This was a really nice 1st course. They suggested serving it with Delaforce Rich Tawny Port, which we did. I'll do this again.

[Old Bay]

That is very interesting.

[HomeCulinarian]

That sounds interesting... I like proscuitto with melon, so this would be good.

[cjs]

I just found this in the camera - I'm ready to make the salad again - it was sure good!

Cantaloupe Salad with Crispy Prosciutto

[MUSICMAKER]

Jean, this is quite similar to the recipe I had requested from Billy, which you graciously posted for me.

[cjs]

I didn't notice - I'll have to go look.

[vannin]

I would have to replace the cucs with raw zucchine, so as not to alter the look of that lovely dish. My word, it does look good.

[pjcooks]

Doesn't it just, though, Dale, the more I look at it, the more I want to make it. I can almost taste it, can't you?

Guess I'm gonna have to give in...

PJ