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Melon salad with goat robiola, prosciutto, raspberries and balsamic vinaigrette
This elegant melon salad combines juicy melon pearls, creamy goat robiola, and delicate prosciutto for a beautifully balanced dish. Crunchy toasted pistachios and tart raspberries add texture and freshness, while the vinaigrette made with Monari Federzoni Balsamic Vinegar enhances the flavors with a tangy-sweet touch. A light and refined appetizer or side dish, perfect for summer meals.
ingredients
| 200 g sliced prosciutto crudo ham |
| ½ melon |
| 100 g fresh arugula |
| 80 g raspberries |
| 100 g goat robiola cheese |
| 50 g shelled pistachios |
For the Vinaigrette
| 20 g Mustard |
| Balsamic Vinegar |
| Oil to taste |
| Salt to taste |
what you will need
Classic
directions
Remove the inner filaments and seeds from the melon and make pearls from the pulp using the melon scoop. Collect them in a bowl along with the arugula, coarsely chopped and toasted pistachios and raspberries. Mix everything together then transfer to serving plates, also combining the prosciutto and goat robiola. Dress with the vinaigrette prepared as follows: in a small bowl bring together the Balsamic Vinegar of Modena IGP Monari Federzoni with salt and pepper and stir until the former has dissolved. Then pour in the oil flush, beating with a hand whisk until a smooth emulsion is obtained.
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