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
Inspired by the Captain of the Mediterranean seas.
Time: 20 min
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
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.