Melon & Fig Salad with Prosciutto & Balsamic Drizzle - 2 Guiding Stars
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Get out your extra fancy pants, my good folks. This recipe will wow the fancy pants off your dinner guests, so they may need to borrow a pair. For all that it looks and tastes like the epitome of haute cuisine, however, this salad is really very simple to put together.


  • ½ cup balsamic vinegar
  • 2 tsp. olive oil
  • 1 tsp. lemon juice
  • ¼ tsp. pepper
  • ⅛ tsp. salt
  • 4 cups salad greens
  • ½ lb. honeydew melon, peeled, seeded, and thinly sliced
  • ½ lb. cantaloupe, peeled, seeded, and thinly sliced
  • 1 oz. thinly sliced prosciutto, torn
  • 4 fresh figs, quartered


  1. Bring vinegar to a simmer in a small saucepan over medium-low heat. Cook until syrupy and reduced by half, stirring occasionally (10-15 minutes). Remove from heat.
  2. While the vinegar is simmering, whisk together oil, lemon juice, pepper, and salt in a large bowl. Add greens and toss to coat. Divide melon among 4 plates, arranging slices in a pinwheel. Top with salad greens. Arrange prosciutto and figs over salad greens.
  3. Drizzle with balsamic syrup to serve.
Nutritional analysis per serving: Calories 150; Total Fat 4g (5% Daily Value); Saturated Fat 1.5g (8% DV); Trans Fat 0g; Cholesterol 6mg (2% DV); Sodium 275mg (12% DV); Total Carbohydrate 26g (9% DV); Dietary Fiber 3g (11% DV); Total Sugars 22g; Includes 0g Added Sugars (0% DV); Protein 4g; Vitamin D 0% DV; Calcium 4% DV; Iron 6% DV; Potassium 10% DV; Vitamin K 80% DV; Vitamin C 45% DV; Vitamin A 20% DV.
Recipe by Guiding Stars at
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