Maple-Melon Salad
Ingredients
A note about gluten: When dressing is prepared with a gluten-free mustard, this recipe is gluten free.
¼ cup
Maple Vinaigrette
½
fresh Minnesota Grown cantaloupe, seeds and rind removed, sliced ¼" thick
2 oz.
Prosciutto di Parma, very thinly sliced and torn into strips
¼ tsp.
freshly ground Kowalski's Sea Salt
4 tsp.
toasted pine nuts
- garnishes, to taste: fresh Minnesota Grown watercress and freshly ground Kowalski's Sea Salt and Black Peppercorns
Directions
- Drizzle a serving platter with a bit of dressing.
- Layer platter with melon and prosciutto; drizzle with additional dressing to taste.
- Sprinkle with salt and pine nuts; garnish as desired.
Tasty Tip:
- To toast pine nuts, heat in a dry sauté pan over medium heat or in a preheated 350° oven until fragrant and golden, stirring occasionally (3-5 min.).
Nutrition Note:
- This salad is an excellent source of bone-building vitamins A, C and K.
