Duck Prosciutto and Cantaloupe Salad
Servings 2
Ingredients
Blackberry Vinaigrette
- 6 blackberries 1/4 cup
- 1/2 tsp mint chopped
- 1 tbsp honey
- 1 tbsp lemon juice
- 1/8 tsp pepper
- 1/8 tsp salt
- 1 tbsp extra virgin olive oil
Honeyed Mac-nuts
- 1/4 cup macadamia nuts chopped
- 1 tsp honey
- 1 tbsp brown sugar
- 1/8 tsp salt
Salad
- 1 cup cantaloupe ribbons about 1/8 melon
- 1 cup cucumber ribbons about 1/2 each
- 3 cup arugula
- 14 mint leaves
- 12 blackberries cut in half
- 2-3 tbsp goat cheese
- 16 slices duck prosciutto
Instructions
Blackberry Vinaigrette
- In a small jar muddle the blackberries with salt and honey. Add all the other ingredients and shake until emulsified. Refrigerate until ready to use. Shake the jar again before serving.
Honeyed Mac-nuts
- Preheat the oven to 350 degrees. On a small sheet pan lined with parchment, combine all the ingredients. Bake for 8-10 minutes. Cool completely and break apart. Store in an airtight container until ready to use.
Salad
- Cut the cantaloupe and cucumber into ribbons using a mandolin slicer. In a bowl combine the ribbons with the arugula and mint leaves. Mix in the dressing and divide between two plates. Top each salad with goat cheese, duck prosciutto, blackberries, and mac-nuts. Serve immediately.