Last week I caught up over dinner with two of my nearest and dearests, Erin and Laura. I had the most unique salad. It’s a bit of an-everything-but-the-kitchen-sink situation, but the combination of ingredients really work. The medley of Summer fruit is sweet and refreshing, the prosciutto is salty, the goat cheese is creamy, the scallions are crisp and the macadamia nuts add a great crunch. You could of course omit the ham for a vegetarian alternative or substitute with roasted turkey. You could also incorporate some smokiness by taking a few minutes to grill the pineapple and corn.
I’ve recreated my own version with a tangy lemon balsamic dressing. This would be delicious with grilled salmon and your favorite white wine.
Summer Fruit Salad with Prosciutto & Goat Cheese
1/2 cup cantaloupe, diced
1/2 cup honeydew, diced
1/2 cup pineapple, diced
1/2 cup watermelon, diced
4 slices prosciutto, thinly sliced
2 oz goat cheese, crumbled
2 scallions, thinly sliced
1 ear of corn, steamed, kernels removed
1/4 cup microgreens
1/4 macadamia nuts, toasted and chopped
2 tbsp parsley, chopped
2 tbsp extra virgin olive oil
1 tsp white balsamic vinegar
2 tbsp lemon juice, about 1 lemon
1/2 tsp Dijon mustard
1/2 tsp poppy seeds
Salt and pepper, to taste
In a medium bowl, combine fruit, prosciutto, scallions, corn, nuts and parsley. Add goat cheese and mix until just incorporated. Set aside.
In a small bowl, whisk together the vinegar, lemon juice and mustard. Slowly add the olive oil and whisk until well-combined. Whisk in poppy seeds. Season with salt and pepper. Dress the salad.
Form salad into a circular mold or serve in individual salad bowls. Garnish with microgreens.
Inspired by dinner at West on Centre.