0
(0)
CATEGORY CUISINE TAG YIELD
Dairy, Eggs Sami 1 Servings

INGREDIENTS

12 Wedges of fresh honeydew melon; about 1 1/2 inches thick
Salt and pepper
8 Thin slices of Prosciutto di Parma
4 c Fresh arugula; washed, stemmed and patted dry
Drizzle of extra-virgin olive oil
3 oz Pieces of Parmigiano-Regginao cheese
1/4 c Balsamic Syrup; recipe follows
3 c Balsamic vinegar
EMERIL LIVE SHOW #EMIB13; FOOD OF EMILIA ROMAGNA, ITALY

INSTRUCTIONS

BALSAMIC SYRUP
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 around each mound of greens. Shave
the cheese over the greens. Drizzle each salad with the Balsamic Syrup.
Yield: 4 servings
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.
Yield: about 1/4 cup
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 27, 1998

A Message from our Provider:

“Just when you thought it was safe to ignore God . . .”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?