Melon Salad with Citrus Honey and Mint Vinaigrette recipe: Chef Sal Fernandez, Bridges Wine Bar SALAD
1 cup watermelon, diced 1 cup cantaloupe or honeydew, diced 1/8 cup mint, chiffonade or chopped 6 ounces thinly sliced prosciutto 2 tablespoons olive oil 1 tablespoon feta cheese Salt to taste DRESSING
For dressing: In a bowl, combine orange and lemon/lime juice. Drizzle honey into juice mixture; while drizzling use a whisk to mix until thoroughly combined. Taste for sweetness and adjust as necessary (more honey will make it sweeter, more juice will make it tangier.) Once desired flavor is reached, drizzle in oil and again whisk until thoroughly combined. Finish with chiffonade/chopped mint as well as salt and pepper to taste. For salad: Heat 2 tablespoons of olive oil for approximately 2 minutes on medium heat. When oil is hot, carefully put thinly sliced prosciutto in the pan and cook for 1–2 minutes on each side, or until prosciutto is crisp. Once prosciutto is cooked, place on paper towels to allow the oil to drain. Prosciutto will become crispy as it cools. Combine watermelon and cantaloupe/ honeydew in a bowl, add 2–3 tablespoons of vinaigrette, season with salt and pepper and gently toss with hands or plastic spatula. When desired flavor has been reached, place salad in serving bowl and garnish with crispy prosciutto, crumbled feta and chiffonade/chopped mint.
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edible INDY Summer 2018
photography: Jes Nijjer
1 cup orange juice ¼ cup lemon or lime juice 2 tablespoons local honey (add more for a sweeter dressing) ½ cup vegetable or olive oil 1/8 cup mint, chiffonade or chopped Salt and pepper to taste
