Wednesday, January 11, 2012

Asparagus, Melon and Mozzarella Salad with Prosciutto

It's January and the holidays are officially over. I feel the need to load up on vegetables and healthy cooking to make up for all that holiday splurging! However, there is a borderline between healthy eating and depriving yourself. I never deprive myself, but instead make sure that everything I eat is absolutely delicious, even if it is healthy. This salad is a perfect example. It's good for you, yes. But it's also delicious. The asparagus pairs beautifully with the sweet melon and salty prosciutto. And the mozzarella makes it feel a bit more decadent than your everyday vegetable side dish. Dressed in a light lemon vinaigrette, this salad almost makes me think of spring! You have to have something to look forward to, right?

Asparagus, Melon and Mozzarella Salad with Prosciutto
A delightfully light and healthful salad.
Serves 4

3 thin prosciutto slices
1 pound asparagus, trimmed
2 teaspoons extra-virgin olive oil, plus 2 tablespoons
Kosher salt and freshly ground black pepper
2 tablespoons fresh lemon juice
1 cup cubed melon
1/2 cup fresh mozzarella balls (bocconcini)

Preheat the oven to 400 degrees F.

Place the prosciutto in a single layer on the prepared baking sheet. Bake for 10 minutes until crispy. Drain on paper towels. Chop the prosciutto into 1/4-inch pieces.

In a medium bowl, toss together the asparagus and 2 teaspoons olive oil. Season with salt and pepper. Roast asparagus on a baking sheet for 15-20 minutes.

In a medium bowl, combine the lemon juice and 2 tablespoons olive oil. Whisk until combined. Season with salt and pepper, to taste. Add the melon and mozzarella cheese and toss until all ingredients are combined.

Arrange the asparagus on a platter. Using a slotted spoon, spoon the melon and mozzarella cheese on top of the asparagus. Drizzle any remaining vinaigrette over the top. Sprinkle with prosciutto and serve at room temperature.

Recipe adapted from Giada de Laurentis

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