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Serves 4

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.

The post Peponi, Sika, and Prosciutto Salad appeared first on The National Herald.

Source: The National Herald
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