Charentais Melon Salad
It's that time of year when the market is filled with the sweet perfume of the Charentais melon. A simple salad, using the finest ingredients, makes for the perfect cook's lunch on a hot summer day or a beautiful first course salad for that very special luncheon!
Charentais Melon Salad with San Daniele and Garden Basil
3 ripe melons
6 thin slices prosciutto di San Daniele
18 very pretty basil leaves
Sea salt and freshly ground black pepper
For the vinaigrette
1 tablespoon balsamic vinegar
3 tablespoons extra-virgin olive oil.
In a small bowl, add the balsamic vinegar and olive oil. Stir together to form a broken vinaigrette.
Cut the melon in half lengthwise, remove the seeds, and slice the melon into 1-inch-thick wedges. Set aside.
Arrange the melon on the salad plate. Drape a slice of prosciutto over and around them, leaving some of the melon peeking through. Drizzle with olive oil balsamic vinaigrette. Scatter the basil leaves on top, and grind a little black pepper over the salad.