Temptation
Melon and Prosciutto with Honey Peppered Figs
By Executive
Chef Heidi Krahling, Insalata Restaurant, San
Anselmo, CA
Ingredients:
1 each Temptation Melon, or any of your favorite
summer Lemons
12 each Thin slices of Prosciutto
8 each Mint Leaves (chiflonade)
Honey-Lime
Vinaigrette Ingedients:
2 tbls. Honey
2 each Juice of Lime
Pinch Black Pepper
Pinch Salt
2/3 cup Lemon Oil
Whisk
all ingredients together.
Honey
Peppered Figs Ingredients:
1 cup Good quality Honey
1/3 cup Water
1 tspn. Cracked Black Pepper
12 each Black Mission Figs
Warm
honey and water in saucepot until it simmers.
Half the figs and place these and cracked pepper
in honey syrup. Cool it to room temperature.
Procedures:
Peel the melon of all its skin and rind. Cut
melon in 1/2 and seed. Slice melon in slices
thin enough to be bendable. Place melon slices
in medium size bowl. Drizzle vinaigrene on melon.
Place the prosciutto on top of melon. Quickly
pick up a serving size of prosciotto and melon;
twist it over in your hand and place on a serving
plate. Repeat this direction for all servings.
It is important not to fuss too much once the
melon and prosciutto is placed on the plate.
The prosciutto will ball up it is dressed or
fussed with too much.
Garnish
with honeyed figs and mint.
Other
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Temptation
Melon and Prosciutto with Honey Peppered Figs
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Other
Related Links:
Take
the Hobbs Cure
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