|Cantaloupe Carpaccio with White Balsamic Vinegar, Duck Prosciutto and Arugula Salad
Chef Dante Boccuzzi of Aureole – New York,
Adapted by StarChefs.com
- 8 slices duck prosciutto
- 1 Tablespoon olive oil
- 2 shallots, minced
- ¼ cup white balsamic vinegar
- ¾ cup olive oil
- 1 lemon, juiced
- Salt and freshly ground black pepper, to taste
- 2 oz cucumber, julienned
- 1 oz arugula
- 2 oz cantaloupe, sliced to 1/8”
- Micro arugula greens
Pre-heat oven to 325° F. Lay two strips of duck prosciutto
on a baking sheet; bake until golden brown. When cool, crumble
into small pieces.
Heat one Tablespoon of olive oil in a small sauté
pan over low heat; add one shallot; sweat until tender. In
a small bowl, combine the balsamic vinegar, olive oil, lemon
juice and remaining shallot; whisk together to make vinaigrette.
Season with salt and pepper to taste. In a mixing bowl, dress
the cucumber and arugula with the vinaigrette.
To Assemble and Serve:
On a plate, form a circle with the cantaloupe slices. Place
the salad in the center. Lay the prosciutto slices over the
salad and garnish with the micro arugula. Spoon the remaining
balsamic vinaigrette on top.
2004 Leitz Reisling Spatlese, Rudesheimer Magdalenenkreuz,