PHOTO: Lori Rice
Lori Rice
July 15, 2016

When the fruits of summer are abundant and fresh, it’s easy to get caught in a holding pattern. But your farm-grown melons are good for much more than fruit salads and the occasional smoothie—they can be right at home in a dinner salad, as well.

The crenshaw melon in this recipe pairs beautifully with the prosciutto and goat cheese, making for a salad that’s light and fresh while also filling and satisfying. The simple honey dressing adds a nice, sweet glaze to the meal—and offers all the allergy-reducing benefits, especially if harvested from a hive on your farm.

If you don’t grow crenshaw melon specifically, feel free to sub in a different type. The crenshaw is a cross between a cantaloupe and a casaba, so either of those melons would be a natural substitute, but you could also try a honeydew or watermelon if that’s what you have on hand.

Yield: 4 servings

Ingredients

Dressing

  • 1½ T. honey
  • 1 T. apple-cider vinegar
  • 1/4 cup extra-virgin olive oil
  • 1/8 tsp. salt
  • 1/8 tsp. ground black pepper

Salad

  • 6 cups lettuce (any variety)
  • 4 ounces sliced prosciutto, cut into thin strips
  • 1/4 cup thinly sliced red onion
  • 2 cups cubed Crenshaw melon
  • 4 ounces goat cheese

Preparation

Dressing

In small bowl, whisk together honey and vinegar. Whisk in olive oil. Add salt and pepper, and continue to whisk until dressing is combined and slightly cloudy. Set aside.

Salad

In large bowl, add lettuce, prosciutto, red onion and melon, and toss to combine. Pour dressing over salad. Toss again to evenly distribute dressing.

Break goat cheese into small marble-sized pieces. Sprinkle evenly over salad and serve.


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