Summer Melon with Fig and Prosciutto

• Gluten free

• Meat

  • 1 Prosciutto di parma

• Produce

  • 1 Arugula
  • 1 bunch Basil
  • 1 Cantaloupe
  • 1 Figs, fresh dark
  • 1 Honeydew melon
  • 1 Sharlyn melon

• Baking & Spices

  • 1 Red pepper

• Oils & Vinegars

  • 1 Olive oil, Extra Virgin

• Dairy

  • 1 (4-ounce block Ricotta salata

Found on health.com

Ingredients

• 1 Sharlyn melon, peeled, seeded, and cut into medium cubes (about 4 cups)*
• 1 Sharlyn melon, peeled, seeded, and cut into medium cubes (about 4 cups)*
• 1 honeydew melon, peeled, seeded, and cut into medium cubes (about 4 cups)
• 1 honeydew melon, peeled, seeded, and cut into medium cubes (about 4 cups)
• 1 cantaloupe, peeled, seeded, and cut into medium cubes (about 4 cups)
• 1 cantaloupe, peeled, seeded, and cut into medium cubes (about 4 cups)
• 3 ounces prosciutto di Parma, julienned
• 3 ounces prosciutto di Parma, julienned
• 1 bunch basil
• 1 bunch basil
• 8 fresh dark-skinned figs, trimmed and quartered
• 8 fresh dark-skinned figs, trimmed and quartered
• 1/4 pound arugula
• 1/4 pound arugula
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon extra-virgin olive oil
• 1 (4-ounce) block ricotta salata, shaved, for garnish
• 1 (4-ounce) block ricotta salata, shaved, for garnish
• 1 tablespoon crushed red pepper, for garnish
• 1 tablespoon crushed red pepper, for garnish

Nutrition