Melon, Prosciutto & Whipped Ricotta Salad with Apricot Glaze
Ingredients
- 1 lemon, zested
- 3 cups bite-size pieces of cantaloupe, honeydew, or mixed melon (about ½ small melon)
- 15 mint leaves
- 15 small basil leaves
- 1 cup fresh ricotta
- Kosher salt and freshly cracked black pepper
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 8 slices prosciutto (about 3 oz), cut in half
Apricot Glaze
- ½ cup apricot preserves
- 1½ tablespoons Grand Marnier (or Triple Sec / orange liqueur)
In a small saucepan over medium-low heat, combine preserves and liqueur. Whisk continuously until the mixture becomes smooth and liquid, about 4 minutes. Set aside.
Instructions
Step 1
Finely grate the lemon zest over the melon.
Step 2
In a large bowl or platter, combine mint and basil. Season with salt and pepper, then drizzle with 1 tablespoon olive oil. Add the melon and half of the apricot glaze (add more to taste). Toss gently to combine.
Step 3
In a blender, combine ricotta with salt, pepper, and remaining lemon zest. Blend until smooth and whipped.
Step 4
Squeeze fresh lemon juice over the melon mixture. Toss lightly. Taste and adjust; add a drizzle of olive oil if too sharp, or a pinch of salt if needed.
Step 5
Top with prosciutto and dollops of whipped ricotta. Drizzle with additional olive oil and glaze if desired.
Serve immediately.
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