Summer Melon with Fig and Prosciutto

Recipe by Educational Chef Angela Oyesiku 
Demonstrated at Grant Park Farmers Market on July 28, 2018

Ingredients

•  Market:
  • 1 honeydew melon, peeled, seeded, and cut into medium cubes (about 4 cups) from Rag & Frass Farm
  • 1 cantaloupe, peeled, seeded, and cut into medium cubes (about 4 cups) from Middle Georgia Growers
  • 3 ounces prosciutto di Lomo, julienned from The Spotted Trotter
  • 1/2 bunch basil from Rag & Frass Farm ($4.00)
  • 8 fresh figs, trimmed and quartered from Middle Georgia Growers ($6.00)
  • 1 block banjo cheese from Formaggio’s Cheese ($12.00)
  • 1/2 small jar Ghost pepper infused honey from Bee Wild Honey ($6.00)
• Pantry:
  • 1 tablespoons extra virgin olive oil
  • 1/4 teaspoon salt or less
  • 1/4 teaspoon pepper or less

 Directions

1. Cut up all the fruit and combine in a bowl.
2. Add 1/2 portion of chopped Banjo Cheese into bite sized pieces.
3. In a small bowl, prepare your vinaigrette combining extra virgin olive oil, salt, pepper and ghost pepper infused honey. Drizzle the vinaigrette over the salad to coat – avoid adding too much, as the excess will pool at the bottom of the salad.
4. Add julienned proscuitto to individual servings of salad, rather than adding it to the whole salad.
5. Best served chilled and day of preparation.

Educational chef demonstrations made possible by Piedmont Healthcare and Les Dames d’Escoffier Atlanta.