Proscuitto and Melon Salad with a Drizzle of Balsamic Syrup
| Yield: | 1 Servings |
| Categories: |
| 12 | Wedges of fresh honeydew melon; about 1 1/2 inches thick | |
| Salt and pepper | ||
| 8 | Thin slices of Prosciutto di Parma | |
| 4 | c | Fresh arugula; washed, stemmed and patted dry |
| Drizzle of extra-virgin olive oil | ||
| 3 | oz | Pieces of Parmigiano-Regginao cheese |
| 1/4 | c | Balsamic Syrup; recipe follows |
| BALSAMIC SYRUP | ||
| 3 | c | Balsamic vinegar |
| EMERIL LIVE SHOW #EMIB13; FOOD OF EMILIA ROMAGNA, ITALY |
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