Melon, Prosciutto and Provolone Salad with a Poppy Seed Dressing Two Ways

In the summer when Michigan melons are sweet and juicy is the best time to fix this salad.  This flavor combination of melons, prosciutto and provolone cheese always pleased members in my family and then with a yummy dressing too!

Melon, Prosciutto and Provolone Salad

  • 3 cups honeydew balls or cut up into chunks
  • 3 cups cantaloupe balls or cut up into chunks
  • 4 oz. Prosciutto, trimmed and cut into strips
  • 1 cup Provolone cheese, shredded
  • fresh mint leaves (optional)
  • poppy seed dressing (see below)

Combine the first 4 ingredients, toss gently,  cover and chill.  Serve with  a poppy seed dressing.

You could also fry the prosciutto in a little oil until crisp, about 4 minutes. Remove and drain on paper towels.

IMG_1749

A friend was over for lunch and I decided to do a “taste test” and try two more different poppy seed dressing recipes I have.  Two of them were real good (including the original one that I have made before) and would even be good on a spinach salad as well as on this salad.  The third had too much of a dijon mustard taste and was not given the thumbs up by either of us.  The recipes we liked had dry mustard which was not so dominant.

IMG_1750

Poppy Seed Dressing Two Ways

Poppy Seed Dressing No. 1 (original):

  • 1/3 cup sugar
  • 1/2 cup white vinegar
  • salt to taste
  • 1 tsp. dry mustard
  • 1 tsp. onion, minced
  • 1 cup vegetable oil
  • 1 tbsp. poppy seeds ( I added maybe 1/2 tbsp.)

Combine the first five ingredients and slowly add the oil in a blender on high.  Stir in the poppy seeds.

Poppy Seed Dressing No. 2:

  • 1 cup sugar
  • 1-1/2 tsp. dry mustard
  • 1-1/2 tsp. coarse salt
  • 1/2 cup cider vinegar
  • 1 cup plus 3 tbsp. vegetable oil
  • 1-1/2 tsp. poppy seeds

In the top of a double boiler, combine the sugar, mustard, salt and vinegar.  Cook over hot water until the sugar is dissolved, then transfer to a blender; slowly add the oil to thicken.  Add the poppy seeds and blend.  This recipe comes from the Fedora Cafe and Bar in St. Louis.

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