Ingredients:
2 ounces parmesan cheese
1 tablespoon apple cider vinegar
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons oil, preferably evoo
1/2 cantaloupe, seeded
1 (5 ounce) packages of assorted salad greens ( prefer just baby spinach)
6 slices thin prosciutto
Directions:
Using vegetable peeler, over wax paper, scrape curls of Parmesan cheese and set aside.
For the dressing, in a small bowl, stir vinegar, salt and pepper, until salt dissolves.
Stir oil into vinegar mix and set aside.
Cut cantaloupe into thin wedges and cut off rind.
Stir dressing again, and reserve 2 tablespoons of dressing.
In a large bowl, toss the salad greens with the dressing.
Arrange salad mixture on a serving platter.
Fan the cantaloupe in a circle over the salad.
Top with rolls of proscuitto slices.
Add the Parmesan cheese.
Drizzle with the remaining dressing.
Servings: 6
Time preparation: 10 min.
Time total: 10 min.