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Cantaloupe, Raspberry & Prosciutto Salad

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 8 min
  • 30 min
  • $$
Gatheredtable
adapted from La Tartine Gourmande

Ingredients

  • 8 cantaloupe slices
  • 8 cherry tomatoes
  • 1/4 cup pine nuts
  • 16 raspberries
  • 1 garlic clove, peeled and crushed
  • sea salt and black pepper, to taste
  • 2 tablespoons lime juice
  • 1 teaspoon honey
  • 4 tablespoon extra virgin olive oil
  • 1 tablespoon chopped fresh dill
  • 4 cups of mixed greens
  • 4 slices of prosciutto

Directions

Prep: 1. Toast pine nuts in frying pan for 2 min. 2. Crush garlic. 3. For vinaigrette, combine sea salt, pepper, vinegar, garlic, and honey in a bowl. 4. Add the oil and whisk to emulsify. 5. Stir in dill; set aside. 6. Slice cantaloupe. Make: 1. Toss vinaigrette, pine nuts, mixed greens, cherry tomatoes, raspberries, and canataloupe in bowl. 2. Garnish with proscuitto and serve.

Goes great with these recipes

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