Summer Melon with Fig and Proscuitto Fruit CupCookbook cover image courtesy of Random House
I've been eating fruit for breakfast for what seems like forever, and I'm pretty tired of your average fruit cup. So this salad is a play on a breakfast fruit salad—complete with that breakfast classic pork (parma) and a wonderful kick from chile flakes that'll definitely get you on your toes early in the morning.
Recipe information
Yield
serves 4
Ingredients
1 sharlyn melon, peeled, seeded, and cut into medium dice
1 honeydew melon, peeled, seeded, and cut into medium dice
1 cantaloupe, peeled, seeded, and cut into medium dice
1/2 pound prosciutto di Parma, julienned
1 bunch opal basil, micro leaves picked
4 black figs, trimmed and quartered
1/4 pound rocket
1/4 cup Tuscan extra virgin olive oil
1 (4-ounce) block ricotta salata, shaved, for garnish
1 tablespoon chile flakes, for garnish
Preparation
Step 1
For each serving, place 2 ounces of each melon in the center of the plate. Place 1/2 ounce prosciutto on top of the melon, followed by 8 micro basil leaves, 4 fig quarters, and a few rocket leaves.
Step 2
Drizzle about 1 tablespoon olive oil on top and garnish with the shaved ricotta and a pinch of chile flakes.
Nutrition Per Serving
Per serving: 250.0 calories
140.0 calories from fat
16.0g total fat
9.0g saturated fat
50.0mg cholesterol
800.0mg sodium
12.0g total carbs
2.0g dietary fiber
9.0g sugars
16.0g protein
#### Nutritional analysis provided by [TasteBook
using the USDA Nutrition Database]( )
Mixt Salads by Andrew Swallow. Copyright © 2010 by Andrew Swallow. Published by Ten Speed Press. All Rights Reserved.
After working at Gramercy Tavern, Andrew Swallow graduated from the Culinary Institute of America in Hyde Park, New York. He continued to develop his craft at fine restaurants including Ajax Tavern in Aspen and Huntley Tavern, and as a manager of Gary Danko. During his tenure there, Andrew decided to create a new eco-gourmet fast-casual option: Mixt Greens. Partnering with his sister and brother-in-law, Leslie and David Silverglide, the team launched the San Francisco Bay Area's greenest restaurant in 2005. Mixt has since expanded to multiple locations across the country while still preserving its gutsy approach to salads, maintaining ecologically sound business practices, and retaining its original mandate of environmental sustainability. Swallow's home base is in San Francisco.
