Finally, after months of not being able to cook or even smell most foods I am back in action. Thank God for the second trimester! That’s right, got a bun in the oven. 😉 Anyway though this may be a very simple dish, it felt darn good to be in the kitchen again. We originally had this at a train station in Milan and then recently at another restaurant where they added a touch of fresh thyme. Another great addition would be shaved slices of Parmesan. Enjoy and feel good knowing that you’re eating a salad for Pete’s sake.
- 1 ripe cantelope, sliced and rind removed
- 12 -14 oz prosciutto
- ¼ cup balsamic vinegar
- 1 cup arugula or salad mix
- 1 sprig fresh thyme (lemon thyme is great on this)
- Heat balsamic in a small saucepan over medium high heat until it begins to boil. Reduce to medium low and simmer until the sauce is reduced by half. Set aside to cool. Arrange greens on plate and top with slices of melon. Wrap each melon slice with a piece of prosciutto. Drizzle plate with balsamic reduction and sprinkle with thyme.