Fewer things taste better than a “stolen fig” along a walk on a Greek island. Bring the summer islands to your table with this Greek version of “prosciutto con ficchi.”
1/3 cup balsamic vinegar
2 teaspoons extra-virgin olive oil
1 teaspoon fresh lime juice
¼ teaspoon freshly ground black pepper
1/8 teaspoon Greek sea salt
4 cups gourmet salad greens
1 ½ cups honeydew melon, peeled, seeded, and cut into 2 inch pieces
1 ½ cups cantaloupe, peeled, seeded, and cut into 2 inch pieces
4 very thin slices prosciutto, torn
4 fresh figs, quartered
1. Bring vinegar to a simmer in a small saucepan over medium-low heat; cook until syrupy and reduced to 3 tablespoons (about 10 minutes), stirring occasionally. Remove from heat.
2. Combine oil, juice, pepper, and salt in a bowl, stirring with a whisk. Add salad greens; toss gently. Divide melon among 4 plates; top with salad greens. Arrange prosciutto and figs over salad greens; drizzle with balsamic syrup.