Best 3 Honeydew And Prosciutto With Greens And Mint Vinaigrette Recipes

Indulge in a symphony of flavors with our delectable Honeydew and Prosciutto with Greens and Mint Vinaigrette. This refreshing dish combines the sweetness of honeydew melon, the savory saltiness of prosciutto, and the peppery bite of arugula, all drizzled with a tangy mint vinaigrette. The vibrant colors and textures create a visually stunning presentation that will impress your guests. Our article features three variations of this dish: a classic version with fresh mint, a spicy version with serrano peppers, and a tangy version with goat cheese. Each recipe offers a unique twist on the original, ensuring that there's something for everyone. Whether you're looking for a light and refreshing appetizer or a flavorful main course, this versatile dish is sure to satisfy your cravings.

Let's cook with our recipes!

HONEYDEW & PROSCIUTTO SALAD

Honeydew & Prosciutto Salad image

For parties, I turn melon and prosciutto into an easy salad with a honey mustard dressing. To add zip, stir in fresh basil and mint. -Julie Merriman, Seattle, Washington

Provided by Taste of Home

Categories Lunch Side Dishes

Time 30m

Yield 12 servings.

Number Of Ingredients 16

Ingredients

1/3 cup olive oil
1/2 teaspoon grated lime zest
2 tablespoons lime juice
2 tablespoons white wine vinegar
2 tablespoons honey
1 teaspoon Dijon mustard
1/4 teaspoon salt
3/4 cup fresh cilantro leaves
SALAD:
8 cups fresh arugula or baby spinach (about 5 ounces)
1/2 medium red onion, thinly sliced
1/4 cup thinly sliced fresh mint leaves
1/4 cup thinly sliced fresh basil leaves
8 cups diced honeydew melon
1 package (8 ounces) fresh mozzarella cheese pearls
1/4 pound thinly sliced prosciutto, cut into wide strips

Steps:

Place the first 8 ingredients in a blender; cover and process until smooth. Place arugula, onion and herbs in a large bowl. Drizzle with 1/3 cup vinaigrette and toss lightly to coat. In large serving bowl layer with a quarter of the arugula mixture, honeydew, mozzarella cheese and prosciutto. Repeat layers 3 times. Serve with remaining vinaigrette.

Nutrition Facts : Calories 186 calories, Fat 12g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 294mg sodium, Carbohydrate 15g carbohydrate (13g sugars, Fiber 1g fiber), Protein 7g protein. Diabetic Exchanges

SAVORY MELON SALAD IN HONEYDEW VINAIGRETTE

Savory Melon Salad in Honeydew Vinaigrette image

Provided by Molly O'Neill

Categories salads and dressings

Time 40m

Yield 6 servings

Number Of Ingredients 14

Ingredients

1 cup cantaloupe, julienned
1 cup honeydew, julienned
1 cup Crenshaw, julienned
2 bunches (4 cups) mizuna or baby Chinese mustard greens, washed and chopped
1 head frisee lettuce, washed and chopped
1 bulb fennel, quartered lengthwise and sliced crosswise into 1/8-inch slices
1/4 pound thinly sliced prosciutto, fat removed, cut crosswise in 1/4-inch ribbons
4 cups honeydew chunks, or enough to make 2 cups strained puree
1/2 cup, plus 2 tablespoons, hazelnut oil
3 tablespoons lime juice
Zest from 1 lime
1 teaspoon kosher salt
Freshly ground black pepper to taste
1/2 cup hazelnut pieces

Steps:

For the salad, place the melon on sheets of parchment paper and place in the freezer until very cold and slightly crunchy, 25 to 30 minutes. Place the mizuna, lettuce, fennel and prosciutto in a large bowl.
For the vinaigrette, pass the honeydew chunks through a food mill, or puree them in a food processor and pass the puree through a mesh strainer to make 2 cups. Place the juice in a saucepan over medium heat. Reduce until 1/2 cup of liquid remains, about 25 minutes.
Place the reduced liquid in a blender set on low. Drizzle in the oil and lime juice; then add the zest and salt. Adjust seasoning with pepper, more salt, lime juice and lime zest.
Add cup of the vinaigrette to the bowl and toss well. Add the melon pieces and toss lightly. Adjust to taste with more dressing. Serve immediately in separate bowls, drizzling around the edge of each bowl with a teaspoon of hazelnut oil. Garnish with the nuts.

Nutrition Facts : @context http, Calories 207, UnsaturatedFat 8 grams, Carbohydrate 24 grams, Fat 10 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 713 milligrams, Sugar 17 grams

MELON AND PROSCIUTTO WITH BALSAMIC VINEGAR AND MINT

Melon and Prosciutto with Balsamic Vinegar and Mint image

Categories Appetizer Quick & Easy Wheat/Gluten-Free Melon Mint Summer Prosciutto Gourmet

Yield Serves 4 as a first course

Number Of Ingredients 5

Ingredients

2 tablespoons balsamic vinegar
2 tablespoons minced fresh mint leaves plus mint sprigs for garnish
1 tablespoon sugar
twelve 1/4-inch-thick wedges of seeded and peeled honeydew melon or cantaloupe
4 thin slices of prosciutto (about 2 ounces)

Steps:

In a small bowl stir together the vinegar, the minced mint, and the sugar, let the mixture stand for 30 minutes, and force it through a fine sieve set over a bowl, pressing hard on the solids. Arrange 3 wedges of the melon on each of 4 chilled plates and drizzle each serving with some of the vinegar mixture. Drape each serving of melon with a slice of the prosciutto and garnish the plates with the mint sprigs.

Tips:

To select a ripe honeydew melon, look for one that is symmetrical and has a smooth, blemish-free rind. The melon should feel heavy for its size and have a slightly sweet aroma.
Cut the honeydew melon in half lengthwise and scoop out the seeds. Use a melon baller to create small balls of melon or slice the melon into wedges.
Prosciutto is a type of cured ham that is thinly sliced and typically served as an appetizer or snack. It can be found in most grocery stores near the deli counter.
Arugula and watercress are both peppery greens that add a nice flavor to the salad. You can substitute other greens, such as spinach or mixed greens, if desired.
The mint vinaigrette is a simple dressing that adds a refreshing flavor to the salad. You can adjust the amount of vinegar and honey to taste.
Serve the salad immediately after dressing to prevent the greens from wilting.

Conclusion:

This honeydew and prosciutto salad with greens and mint vinaigrette is a delicious and refreshing summer dish. The sweet honeydew melon and salty prosciutto pair perfectly together, and the peppery greens and tangy vinaigrette add a nice balance of flavors. This salad is perfect for a light lunch or dinner, and it's also a great way to use up any leftover honeydew melon.