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Prosciutto & Melon Salad

Summer 2012
201204011.jpg
food and drink

BY: Paul Harding

A standby salad is given fresh new life with chef Paul Harding’s favourite southern Ontario ingredients, including peppery wild arugula and goat Parmesan, which has a tangier taste and slightly creamier texture than regular Parmesan. Cape Vessy goat cheese or Manchego make good substitutions if the goat Parmesan is unavailable

2 cups (500 mL) wild or baby arugula
1 Charentais melon, peeled, seeded and quartered
16 slices prosciutto
4 oz (125 g) C’estbon Goat Parmesan cheese
Tuscan olive oil, Maldon sea salt and lemon juice, to taste

1 Divide arugula between 4 plates, place the quartered melon on top, drape the prosciutto slices on and around. Using a potato peeler shave goat Parmesan over the salad. Add a drizzle of Tuscan olive oil, pinch of sea salt and a squeeze of lemon juice to each plate.

Serves 4

What to Serve

LCBO#:389056
$42.95  
201204011.jpg
food and drink

Prosciutto & Melon Salad

Summer 2012

BY: Paul Harding

A standby salad is given fresh new life with chef Paul Harding’s favourite southern Ontario ingredients, including peppery wild arugula and goat Parmesan, which has a tangier taste and slightly creamier texture than regular Parmesan. Cape Vessy goat cheese or Manchego make good substitutions if the goat Parmesan is unavailable

2 cups (500 mL) wild or baby arugula
1 Charentais melon, peeled, seeded and quartered
16 slices prosciutto
4 oz (125 g) C’estbon Goat Parmesan cheese
Tuscan olive oil, Maldon sea salt and lemon juice, to taste

1 Divide arugula between 4 plates, place the quartered melon on top, drape the prosciutto slices on and around. Using a potato peeler shave goat Parmesan over the salad. Add a drizzle of Tuscan olive oil, pinch of sea salt and a squeeze of lemon juice to each plate.

Serves 4

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