Prosciutto & Melon with Balsamic Shallots
A simple prosciutto and melon salad with balsamic shallots, toasted pine nuts, lemon, parmesan, and basil.
Product: Myanbah Farm Fig Honey Caramelised Balsamic
Prep Time: 20 minutes
Serves: 4-6
Ingredients
- 1 large shallot, thinly sliced
- 1/4 cup Myanbah Farm Honey Fig Balsamic
- 1/4 cup + 1 tbsp olive oil
- Salt
- Freshly cracked black pepper
- 1/4 cup pine nuts
- 1 tsp lemon zest
- 1 medium rock melon, peeled, halved, seeded, and thinly sliced
- 100g thinly sliced prosciutto
- 1 tbsp lemon juice
- 1/4 cup shaved parmesan cheese
- 1/4 cup torn basil leaves
Instructions
- In a small mixing bowl, combine the shallots, balsamic, and 1/4 cup of olive oil. Season with a pinch of salt and a generous amount of freshly cracked pepper. Let the shallots sit, submerged, for about 15 minutes.
- Meanwhile, heat a skillet over medium heat and add the remaining tablespoon of olive oil. Once hot, add the pine nuts. Turn the heat to low and toast for about 30 seconds, or until golden, watching carefully to prevent burning. Turn off the heat and stir in the lemon zest and a pinch of salt.
- Arrange the melon on a platter. Top with the prosciutto and pine nuts. Stir the lemon juice into the shallot mixture, then spoon the shallots along with all the balsamic, lemon, and oil over the dish. Garnish with parmesan and basil.
Tip: Add rocket leaves to make this dish go further as a salad. Serve with toasted sourdough for a delicious starter
