MELON AND CRISPY PROSCIUTTO SALAD ENJOY DAN:

              MELON AND CRISPY PROSCIUTTO SALAD by CHEF DAN:

Serves 4

INGREDIENTS:

2 cups sliced watermelon

2 cups sliced cantaloupe

2 cups honeydew melon, sliced

1/2-Wall-Walla sweet onion, very thinly vertically sliced

1 Poblano pepper, very thinly sliced

1/4-teaspoon kosher salt

1/2-teaspoon fresh ground black pepper

3 tablespoons lemon juice

2 tablespoon olive oil

1-1/2-tablespoon honey

1 tablespoon fig balsamic vinegar

4 cups arugula

1/4-cup mint leaves, torn

3 ounces prosciutto, very thinly sliced

1/3-cup crumbles feta cheese

1/2-cup pistachios, coarsely chopped

DIRECTIONS:

1.   Arrange half of prosciutto on paper towel-lined microwave safe plate.

2.   Cover with a paper towel.

3.   Microwave on HIGH for 2 minutes or until crisp.

4.   Repeat with remaining prosciutto.

5.   Break into large pieces

6.   Combine first 5 ingredients, sprinkle with salt and pepper.

7.   Combine juice, oil, honey, and fig balsamic vinegar; stirring well.

8.   Drizzle dressing mixture over fruit mixture; toss gently.

9.   Arrange 1 cup arugula and 1 tablespoon mint on each of 4 plates.

10.                Top each plate with about 1-3/4-cups fruit mixture.

11.                Divide prosciutto evenly among plates.

12.                Top with feta cheese and pistachios.

ENJOY DAN:                                                        LIVE LOVE AND LAUGH!!