MELON AND PROSCIUTTO WITH STRAWBERRY BASIL GRANITA

MELON AND PROSCIUTTO WITH STRAWBERRY BASIL GRANITA image

Yield 4 appetizer servings

Number Of Ingredients 12

Strawberry Granita:
1/2 pound strawberries, hulled
1 tablespoon sugar
1/2 teaspoon sherry vinegar
pinch curry powder
1/2 ounce basil leaves
Salad:
1/2 Cantaloupe, rind removed and sliced into four wedges
4 paper thin slices good quality prosciutto
mesclun greens
2 tablespoons butter
juice of 1 lemon

Steps:

Combine the strawberries, sugar, curry powder and sherry vinegar in a processor or blender and blend until smooth. Add the basil and process until finely minced. Transfer the mixture to a metal pan and place in the freezer. Freeze until mixture becomes a firm slush, mixing several times with a fork, about an hour. Heat a non-stick pan over medium high heat. Wrap the melon wedges with prosciutto. Melt the butter in the hot pan, add the melon wedges and saute each side until the prosciutto is browned. Remove the melon wedges and deglaze the pan with the lemon juice. To serve, put a small handful of mesclun greens on each of four plates. Place a melon wedge on top and drizzle the glaze from the pan over the greens. Divide the strawberry granita between the plates and serve.