Proscuitto And Melon Salad With A Drizzle of Balsamic Syrup

Recipe Ingredients

12		Fresh honeydew melon wedges - about 1 1/2" thick
		Salt - to taste
		Freshly-ground black pepper - to taste
24		Prosciutto di Parma - (thin slices)
4 cups	948ml	Fresh arugula - washed, stemmed,
		And patted dry
		Drizzle of extra-virgin olive oil
3 oz	85g	Parmigiano-Regginao cheese
		Balsamic Syrup
3 cups	711ml	Balsamic vinegar

Recipe Instructions

Season the melon with salt and pepper. Wrap two pieces of prosciutto around each wedge of melon. In a mixing bowl, toss the greens with olive oil, salt and pepper. Mix thoroughly. Mound the greens in the center of four plates. Arrange three prosciutto wrapped melon wedges around each mound of greens. Shave the cheese over the greens. Drizzle each salad with the Balsamic Syrup.

For the Balsamic Syrup: In a medium-saucepan, over medium heat, add the balsamic vinegar. Bring to a boil and reduce to a simmer. Simmer until the liquid reduces by 3/4, about 30 minutes or until syrup-like consistency. Remove from the heat and cool completely.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1B13 broadcast 04-29-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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