The Royal Chef At Home: Easy Seasonal Entertaining

CANTALOUPE SALAD WITH PARMA HAM, MINT, LIME & GINGER

I DON’T THINK YOU WILL FIND AN EASIER OR TASTIER RECIPE THAN THIS IN ANY COOKBOOK. It’s a few simple ingredients coming together to create a salad symphony. This dish has “summer” written all over it. MAKES 4 PORTIONS

1 tablespoon reduced balsamic glaze, see note below 2 cups baby arugula

1 whole cantaloupe 8 slices Prosciutto ham 1 tablespoon fresh chopped mint 1 small lime, zest and juice 1 teaspoon fresh crushed ginger

1 Peel and remove the seeds from the melon. Cut into thin wedges and arrange in a line on a serving platter. Sprinkle with the ginger, mint and lime zest and juice and layer the Prosciutto over the melon to cover it. Pile the arugula on top of the ham and drizzle with the reduced balsamic just before serving.

Note: Balsamic glaze can either be purchased at any good foods store or made by reducing balsamic vinegar by two-thirds; i.e. to make one tablespoon of glaze start with three tablespoons of balsamic vinegar.

88 THE ROYAL CHEF AT HOME