Melon Carpaccio, Prosciutto di San Daniele & Frisee Salad
1½ tablespoons white balsamic vinegar
3 tablespoons extra virgin olive oil
1 fresh cantaloupe, honeydew, Crenshaw or other melon, about 3 pounds
1 large bunch frisee
6 fresh figs, cut in half
12 slices Prosciutto di San Daniele, thinly sliced
In a small bowl, whisk together the white balsamic vinegar, olive oil and season with salt.
Cut the melon in half lengthwise and scoop out the seeds and discard. Using a knife, remove the peel and discard. Cut the melon into ¼ -inch slices. Overlapping the melon slices, place the melon decoratively onto a large serving platter. You may have extra melon.
Separate the leaves of frisee and place in a large bowl.
To serve, toss the frisee with the dressing. Mound the frisee salad on top of the melon making sure the melon is still visible around the edges.
Tuck the figs into the frisee salad. Curl ribbons of Prosciutto di San Daniele onto the top.