Food Network: Prosciutto and Melon Salad with a Drizzle of Balsamic Syrup

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Prosciutto and Melon Salad with a Drizzle of Balsamic Syrup
Recipe courtesy of Emeril Lagasse

Ingredients
12 wedges of fresh honeydew melon, about 1 1/2 inches
thick
Salt and pepper
8 thin slices of Prosciutto di Parma
4 cups of fresh arugula, washed, stemmed and patted dry
Drizzle of extra-virgin olive oil
3 ounce pieces of Parmigiano-Reggiano cheese
1/4 cup Balsamic Syrup, recipe follows

Directions
Season the melon with salt and pepper. Wrap two

pieces of prosciutto around each wedge of melon. In a mixing bowl, toss the
greens with olive oil, salt and pepper. Mix thoroughly. Mound the greens in the
center of four plates. Arrange three prosciutto wrapped melon around each mound
of greens. Shave the cheese over the greens. Drizzle each salad with the
Balsamic Syrup.

Ingredients
Balsamic Syrup

3 cups balsamic vinegar

Directions
In a medium-saucepan, over medium heat, add the
balsamic vinegar. Bring to a boil and reduce to a simmer. Simmer until the

liquid is reduced to about 1/4 cup, about 30 minutes or until syrup-like
consistency. Remove from the heat and cool completely. Yield: about 1/4
cup