Recipes and Cooking Melon, Peach, and Prosciutto Salad Be the first to rate & review! Crisp slices of prosciutto in the oven, or swap it out for cooked bacon to add a craveable savory and salty bite to this side salad. By Tara Bench Tara Bench Facebook Instagram Website Tara has created thousands of original recipes that inspire people to spend more time in the kitchen, and enjoy food with friends and family. She earned her undergraduate degree in Culinary Arts and Journalism at Utah State University, after having also studied at Brigham Young University in Utah. She has over 20 years of experience working as a food editor at Martha Stewart Living and Ladies' Home Journal magazines, and her own website. Tara is the author of Live Life Deliciously: Recipes For Busy Weeknights And Leisurely Weekends, and creates delicious recipes and beautiful food styling for magazines, books, television and food brands.Tara has shared recipes and cooking tips on the Today Show, the Martha Stewart show, Fox and Friends, KSL Studio 5, the Food Network. Learn about BHG's Editorial Process Published on May 13, 2021 Print Rate It Share Share Tweet Pin Email Photo: Carson Downing Hands On Time: 30 mins Total Time: 45 mins Servings: 6 Jump to Nutrition Facts Ingredients 6 - 8 thin slices prosciutto (2 to 3 ounces) ½ cup champagne vinegar 1 tablespoon turbinado sugar 2 teaspoon fennel seeds, crushed 2 firm, ripe peaches or plums and/or mangoes, pitted 6 - 8 cup baby arugula ¼ 6-7 pound seedless watermelon, peeled and thinly sliced ½ of a honeydew and/or cantaloupe melon, seeded, cut into wedges and shaved with a vegetable peeler or mandoline 2 ounce goat's milk Gouda cheese, finely shredded, (1/2 cup), or crumbled soft goat cheese Directions Preheat oven to 350°F. Line a baking sheet with parchment paper; arrange prosciutto slices in a single layer on pan. Bake 12 to 14 minutes or until prosciutto is just crisp. Let cool; break into shards. Meanwhile, in a small bowl whisk together vinegar, sugar, fennel seeds, and 1/2 teaspoon kosher salt until sugar is dissolved. Gradually drizzle in 1/3 cup olive oil, whisking to emulsify. Use a sharp knife or mandoline to thinly slice peaches or plums. (If using mangoes, use a sharp knife or veggie peeler to slice.) Arrange arugula, melons, and peach, plum, or mango slices on plates. Drizzle with vinaigrette and top with prosciutto and cheese. Serves 6. Rate it Print Nutrition Facts (per serving) 265 Calories 16g Fat 25g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 265 % Daily Value * Total Fat 16g 21% Saturated Fat 4g 20% Cholesterol 13mg 4% Sodium 371mg 16% Total Carbohydrate 25g 9% Total Sugars 22g Protein 7g Vitamin C 28.5mg 143% Calcium 52mg 4% Iron 1mg 6% Potassium 425mg 9% Folate, total 38mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.