Sunset Melon with Salmon and Prosciutto

Name: Sunset Melon with Salmon and Prosciutto
Ingredients: 1 tablespoon raspberry vinegar; ¼ cup olive oil; Salt and freshly ground black pepper, to taste; Salt and freshly ground black pepper, to taste; 3 tablespoons fresh orange juice; 3 thin slices prosciutto; 2 thin slices smoked salmon; Mint sprigs, for garnish; 2 thin slices beef carpaccio (optional); 3 very thin slices cantaloupe, rind removed; 4 teaspoons chopped fresh mint leaves; 4 very thin wedges watermelon, rind and seeds removed; 3 very thin slices honeydew melon, rind removed

Preparation info

Difficulty
Easy

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

This combination can take many forms: thinly sliced poached or smoked chicken breast may be substituted for the prosciutto and carpaccio, and thinly sliced sturgeon or other smoked whitefish may be substituted for the salmon.

Ingredients

Vinaigrette

3 tablespoons fresh orange juice
1 tablespoon raspberry vinegar
¼

Starter
Gluten-free

Method

Make the vinaigrette: Place the orange juice in a small bowl and whisk in the vinegar. Then slowly drizzle in the oil, whisking constantly. Add salt and pepper, and 3 teaspoons of the mint. Set aside.
Arrange the melon slices, smoked salmon, prosciutto, and carpaccio decoratively on a dinner plate. Drizzle vinaigrette lightly over all, and garnish with the rema