Fennel Prosciutto and Melon Salad

Fennel Prosciutto and Melon Salad Recipe

When we went on our last trip to Elba, we made a sailing trip provided at the harbor about 10 min from our Airbnb. Included on this all day adventure was a delicious meal, cooked by our very own Captain of the sailboat. He was a simple man, from Parma (where Parmesan cheese came from) and cooked us his family recipes, learned from only the best…his Italian mother. It’s not like this was anything complicated or time-consuming, but like all Italian food, it was simple and honestly delicious. It was a fennel salad. In and of itself, fennel has a particular taste that is hard to compliment but paired with the right things; it comes alive.

I am going to show you how to make my version of the salad. His was pretty straightforward, which paired well with our pasta and sauce he made with it. I tried something a little more sustainable as to make it a whole, light, and healthy meal in and of itself.

 Fennel Prosciutto and Melon Salad

Fennel Prosciutto and Melon Salad

Fennel Prosciutto and Melon Salad

Inspired by the Captain of the Mediterranean seas.

Ingredients

Serves: 2

Time: 20 min

Salad:

1 fennel stalk

½ green melon, sliced thinly

125 g (about 2 bundles) of Endive salad (This adds a little bitterness to the mix)

150 g Prosciutto

5 sprigs of mint

¼ c walnuts

Creamy Walnut Vinaigrette:

2 tsp walnut oil

2 tbsp olive oil

1 tbsp (or to taste) applew cider vinegar

2 tsp honey

1 tsp dijon mustard

1 tsp horseradish

1 tbsp crème fresh or mayonnaise

salt and pepper to taste

 

Directions 

Slice the fennel, endive, and melon into long thin slices. Layer all the different ingredients on top of one another, and top with walnuts. Drizzle with your vinaigrette and decorate with sprigs of mint. Serve with a dry, crisp white wine.