Ingredients
1/4 cup finely chopped Red Onion
2 cups small chopped Cantaloupe
2 1/2 Tbsp. Champagne Vinegar
5 cups chopped Kale
4.5 oz. Prosciutto
1/3 cup Parsley, chopped
1/8 cup Honey
1/8 cup Vegetable Oil
1/2 cup shredded Parmesan Cheese
Salt
Pepper
❃❃Serves 4❃❃
Preparation
Preheat oven to 400 and cover 2 sheet pans with foil and spray with non-stick cooking spray.
Remove rough stems of kale and chop or chiffonade. Add to serving platter or bowl to dress.
Combine 1/2 Tbsp. vinegar, honey and vegetable oil in a small jar and shake. Dress the kale and toss or massage dressing into kale. Set aside. This can be done up to 2 hours before serving.
Finely dice red onion, cut melon into small cubes, chop parsley and add 2 Tbsp. vinegar with a pinch of salt and pepper. Set aside.
Remove fat from prosciutto, cut into various pieces, place ½ of the prosciutto onto one of the baking sheets and bake for 10 minutes until crispy. Remove from oven and cool.
Parmesan Cheese Disks
Place 1 tsp. of parmesan cheese on one of the sheet pans and flatten slightly. Continue to add 1 tsp. disks until cheese is gone. Bake for about 8 minutes or until browned and crispy. Remove from oven and cool.
Assemble
Place kale on a platter, top with crispy and non-crispy prosciutto, cantaloupe salsa and the parmesan crisps.