Summer Melon with Fig and Prosciutto

            

Ingredients

• 1 Sharlyn melon, peeled, seeded, and cut into medium cubes (about 4 cups)*
• 1 honeydew melon, peeled, seeded, and cut into medium cubes (about 4 cups)
• 1 cantaloupe, peeled, seeded, and cut into medium cubes (about 4 cups)
• 3 ounces prosciutto di Parma, julienned
• 1 bunch basil
• 8 fresh dark-skinned figs, trimmed and quartered
• 1/4 pound arugula
• 1 tablespoon extra-virgin olive oil
• 1 (4-ounce) block ricotta salata, shaved, for garnish
• 1 tablespoon crushed red pepper, for garnish

Preparation

1. For each serving, place 1/2 cup of each melon in the center of the plate; place about 1/3 ounce prosciutto on top of the melon, followed by a few basil leaves, 4 fig quarters, and a few arugula leaves. Drizzle each serving with a little olive oil, and garnish with the shaved ricotta salata and a dash of crushed red pepper.

*Note: If you can't find Sharlyn melon, use extra honeydew or cantaloupe.

Nutritional Information

Calories per serving:	212
Fat per serving:	7g
Saturated fat per serving:	3g
Monounsaturated fat per serving:	1g
Polyunsaturated fat per serving:	1g
Protein per serving:	8g
Carbohydrates per serving:	34g
Fiber per serving:	4g
Cholesterol per serving:	14mg
Iron per serving:	1mg
Sodium per serving:	461mg
Calcium per serving:	127mg