This Prosciutto Melon Salad is perfectly simple. And why shouldn’t it be? After all, it’s that time of year. Food in general is so perfect right now that the best cooks know to just leave it alone. Perhaps add a little salt? And this salad is capitalizing on the innate Italian knowledge of that reality. Basically, I’ve added some greens to the Italian appetizer prosciutto melone, so that I could justify eating it for dinner. The first time I ever had prosciutto and melone, I didn’t know what to think, other than perhaps it was the most perfect combination of food in the world. The saltiness of the ham, the sweetness of the cantaloupe… it was one of those moments that made me realize what a powerful sense that taste can be. It is one of the strongest triggers of memory for me. In order to make it into a complete meal, I’ve put it on a bed of greens, added a touch of dressing, and shaved a little parm over it. Prosciutto and reggiano are both from Parma, after all. And buy do they ever get along in this Prosciutto Melon Salad.
salad for two
4 slices of prosciutto di Parma (buy the good stuff)
1 – 2 ounces of shaved parmigiano reggiano
¼ cantaloupe (make sure it’s really sweet)
4 cups greens (I like something bitter and spicy, like arugula, escarole or spring mix)
salt and pepper
olive oil
balsamic vinegar
Wash and dry the greens. Season them with oil, salt and pepper. Cut the melon into bite sized pieces. 
Cut the prosciutto into small strips. 
Shave the parmigiano reggiano into large curls (a vegetable peeler makes this easy). 
Top the greens with the prosciutto, cheese, and melon. Drizzle with balsamic. Enjoy.
