| 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
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