Fig-Melon Salad with Prosciutto di Parma, Goat Cheese, Pine Nuts, and Olive Oil

Adapted by
Yield: 4 servings


Olive Oil Powder
2.9 ounces olive oil
0.9 ounce tapioca maltodextrin
To Assemble and Serve
12 melon parisiennes from assorted melons
½ teaspoon citron vinegar
extra virgin olive oil
1 tablespoon balsamic vinegar reduction
4 Mission figs, halved
2 ounces goat cheese
2 tablespoons toasted pine nuts
12 slices Prosciutto di Parma
4 tablespoons micro greens
black pepper


For the Olive Oil Powder:
In a bowl, combine olive oil, tapioca maltodextrin, and salt; whisk until a chalky powder forms. Pass through a drum sieve and store in an airtight container.

To Assemble and Serve:
In a bowl, toss melon with citron vinegar and olive oil. Dress a plate with balsamic vinegar reduction and top with 3 melon parisiennes. Add figs to the same bowl used to dress melon, and toss to coat with vinegar and oil. Add 2 fig halves to the plate and arrange goat cheese, pine nuts, and 1 tablespoon Olive Oil Powder around the fruit. Arrange 3 slices Prosciutto di Parma on each plate. Add micro greens to the same bowl used to dress fruit, and toss to coat with remaining oil and vinegar. Finish the plate with a sprinkling of micro greens and a drizzle of olive oil.