Cantaloupe and Almond Salad with Fresh Herbs
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Ingredients
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1-1/2 ounces thinly sliced prosciutto
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2 ounces Mandelin Blanched Slivered Almonds
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1/2 to 1 medium jalapeno, seeded and finely diced
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2 cups baby spinach (optional)
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2 cups ripe cantaloupe, chopped into 1/2-inch cubes
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2 cups whole strawberries, stems removed and quartered
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1/2 cup chopped fresh mint
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1/2 cup chopped fresh basil
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2 tablespoons almond oil
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2 tablespoons white balsamic vinegar
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1 tablespoon grated orange zest
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1 tablespoon honey
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1/8 teaspoon salt
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1/2 cup shaved Parmesan cheese
Directions
Heat a large skillet over medium heat. Cook the prosciutto 6-7 minutes or until crisp. Place on cutting board and chop into small pieces.
Place the skillet over medium-high heat. Add the almonds and jalapeno and cook 6 minutes or until almonds are golden brown, stirring frequently. Set aside with prosciutto.
Combine the cantaloupe, berries, spinach if desired, mint and basil in a large bowl. Whisk together the oil, vinegar, zest, sugar, honey and salt. Pour over the cantaloupe mixture, add the prosciutto mixture and the parmesan and toss gently. Let stand 10 minutes to absorb flavors.
Whisk together the oil, vinegar, zest, sugar, honey and salt. Pour over the cantaloupe mixture, add the prosciutto mixture and the parmesan and toss gently. Let stand 10 minutes to absorb flavors.
Recipe Note
Serves 6-8
Almond Board of California