Tuesday, July 26, 2011

More blueberries: Prosciutto and Melon with Blueberry Salad

To continue enjoying peak-of-season blueberries, try this refreshing appetizer or light lunch dish. The salty ham (prosciutto) contrasts with the melon, of course -- a classic combo -- and the addition of lightly dressed, fennel-enhanced blueberries adds another, marvelous dimension.

Recipe: Prosciutto and Melon with Blueberry Salad  
Makes 4 servings

1 pint fresh blueberries
1 small fennel bulb, trimmed, cut in half vertically and thinly sliced
2 T olive oil
3 T fresh lime juice
2 T chopped parsley
Dash of salt
1 teaspoon grated lime zest
1 teaspoon fines-herbes or tarragon
12 thin sliced of prosciutto
12 wedges peeled cantaloupe or Tuscan melon

Place blueberries and sliced fennel in a large bowl.
In a small bowl, whisk together oil, lime juice, parsley, salt, lime zest and herbs. Pour dressing over blueberry mixture and let stand for 15 minutes.
On individual serving plates, arrange prosciutto slices and top with melon wedges. Spoon blueberry mixture over each plate and serve.

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