Cantaloupe Carpaccio - Tucson News Now

Cantaloupe Carpaccio

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What's For Lunch?

Cantaloupe Carpaccio From Vin Tabla

Serves four

1 bag spring mix lettuce

1 ripe cantaloupe

1 cup sliced watermelon rind

1 cup honey balsamic vinaigrette

8 oz sliced prosciutto

Cut the rind off the cantaloupe, cut in half and remove seeds.  Slice thin and place on plate.  Mix the greens with the vinaigrette and place on top of the melon.  Garnish with watermelon rind and prosciutto.

Honey balsalmic vinaigrette

1/8 cup  lemon juice (fresh)

1/2 cup white balsamic  vinegar

1/8 cup honey

1/8 cup  diced shallot

1 cup  EVOO

Add lemon juice, vinegar, honey and shallots to blender or Vitamixer.  Blend at low speed and add oil slowly until completely emulsified.

Pickled watermelon rind

1 jalapeno, split

1 Tbsp. Black peppercorns

1 Star anise

1 Bay leaf

1/8 C roasted beets

1 C  Red wine vinegar

1 C  Rice vinegar

3/4 C  Sugar

½ C  Water

1 tsp. Salt

Bring ingredients to a boil, pour over watermelon rind and chill over night.

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