Summer Special Salad Seared Prosciutto Salad with Fresh Fig, Melon, Goat Cheese And Seared Prosciutto Salad


Serves 1 | Prep/cooking 15 mins
  • Balsamic (Modena) vinaigrette
  • 5-6 pcs melon
  • 6 pcs fig
  • Oak leaf salad
  • 1 baby lettuce
  • Prosciutto
  • 1⁄2 cup crumbled goat cheese
  • 1⁄2 cup pomegranate
  • 1⁄4 cup pine seeds
  • Chervil
  1. Slice Melon in half and empty seeds. Using a spoon “Parisian”, start delicately making Melon balls.
  2. Place some juice and balls into a container and into the refrigerator.
  3. Wash, rinse and dry the figs. Cut into quarters. Place into a container and into the refrigerator.
  4. Cut the Pomegranate into half.
  5. Using the back of a spoon, knock the back of the pomegranate, so that all the seeds fall out of its shell.
  6. Place into a container and into the refrigerator.
  7. Wash, rinse and dry both types of salads and place into a container into the refrigerator.
  8. Finally, slice thin Prosciutto and pan sear both sides until crisp and golden brown. Place aside.
  9. Remove all ingredients from the refrigerator. It is important all ingredients are very cold.
  10. Season the salad with the Balsamic vinaigrette
  11. Place the salad in a shallow bowl.
  12. Add 5-6 pieces of Melon balls over the salad. Continue by adding the figs 6 quarters.
  13. Crumble the Goat Cheese over the salad. Then crumble large bite size pieces of seared Prosciutto.
  14. Finish by sprinkling the Pomegranates and golden pine seeds over the salad.
  • Avoid over seasoning or else the salad will wilt. If more vinaigrette is needed, place on the side in saucer.


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