This prosciutto and fig salad board is part lunch, part work of art.
Ingredients
1 medium
Lemon
(Juice of)
1 tbsp
Dijon mustard
1/2 cup
Extra virgin olive oil
1 pinch
Salt and pepper
171 gm
Spinach
1 medium melon
Honeydew melon
(thinly sliced)
2 large shallot(s)
Shallots
(thinly sliced)
114 gm
Prosciutto
12 medium
Fig, raw
(quartered)
1/2 cup
Blue cheese (gorgonzola)
(crumbled)
Instructions
Make the dressing. In a small bowl, whisk together the lemon juice and Dijon. Gradually add the olive oil, whisking continuously until the mixture is emulsified. Season with salt and pepper.
In a large bowl, toss together the spinach, melon, and shallots. Add the dressing and toss well to coat.
To serve, spread the spinach mixture on a large board and arrange the prosciutto and figs on top of it. Finish with a sprinkling of blue cheese. Serve immediately.
