Summer Melon with Fig and Proscuitto Fruit Cup

Name: Summer Melon with Fig and Proscuitto Fruit Cup
Yield: serves 4
Ingredients: 1 sharlyn melon, peeled, seeded, and cut into medium dice; 1 honeydew melon, peeled, seeded, and cut into medium dice; 1 cantaloupe, peeled, seeded, and cut into medium dice; 1/2 pound prosciutto di Parma, julienned; 1 bunch opal basil, micro leaves picked; 4 black figs, trimmed and quartered; 1/4 pound rocket; 1/4 cup Tuscan extra virgin olive oil; 1 (4-ounce) block ricotta salata, shaved, for garnish; 1 tablespoon chile flakes, for garnish

December 19, 2010

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Summer Melon with Fig and Proscuitto Fruit CupCookbook cover image courtesy of Random House

I've been eating fruit for breakfast for what seems like forever, and I'm pretty tired of your average fruit cup. So this salad is a play on a breakfast fruit salad—complete with that breakfast classic pork (parma) and a wonderful kick from chile flakes that'll definitely get you on your toes early in the morning.

Recipe notes

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