Prosciutto & Melon Salad drizzled with Vino Cotto
A refreshing salad bursting with sweet simmer fruits, fresh basil and salty prosciutto. An amazing combination of flavours.
12 slices prosciutto, thinly sliced
¼ honeydew melon
1 cup fresh basil
juice of ½ lemon
4 tbsp Vino Cotto
extra-virgin olive oil, dressing
Reserve a few tender basil leaves for garnish and add the remaining leaves in a pestle and mortar with a pinch of salt and ground to a paste. Add 2 tbsp of olive oil and a squeeze of lemon juice and mix to combine.
Remove the seeds and membrane of the melons using a spoon or knife. Using a melon-baller or a spoon, scoop chunks of melon into a dish. Drizzle over a little Vino Cotto and toss to coat melons.
Just prior to serving, lay the prosciutto into the serving dish, add the melon pieces and scatter the reserved basil.
Squeeze any juices from the hulled-out melons into the basil dressing and spoon over the salad. Season to taste and drizzle the remaining Vino Cotto. Serve immediately with sour-dough bread.