Crispy Prosciutto Salad with Arugula, Melon Jam and Ricotta

Inspired by The Melon Jam recipe from The Blue Chair Jam Cookbook by Rachel Saunders

We're trying something new this month, and unleashing the young guns on staff, letting Kevin supply an original dish based upon a recipe from The Blue Chair Jam Cookbook. Than you Kevin!

This is a super light salad perfect for eating outside in the sun. It's no coincidence that melons and tomatoes achieve ripeness at the same time so here I use them both for a burst of freshness.The crispy prosciutto and creamy ricotta round out this wonderfully textured and refreshing dish. You'll have leftover jam from this recipe, but I'd rather make extra jam from a fresh melon than make a half batch with a half melon that was cut goodness-knows-how-long-ago. If it's such an issue, buy more prosciutto and a baguette. Problem solved, deliciously.

The original melon jam recipe requires two days of preparation, so I've shortened it to achieve a faster result and a fresher flavor. However, as a consequence of my haste, this jam will not keep as long as conventional varieties.

Serves 4

For the Melon Jam:

1 lb Cantaloupe melon flesh (a day under ripe)
Sugar, to taste
Pinch of Salt
Melon Liqueur, to moisten (1 tsp ought to do)
1 tbsp Lemon Juice
4 Basil Leaves (optional)
1 tsp Gelatin
1 tbsp Cold Water

1) Dice the melon into 1/4-inch pieces. Combine the melon in a sauce pot with salt, liqueur and sugar (taste the melon and add sugar accordingly, remembering that flavors dull when they cool).

2) Simmer the melon mixture until the melon pieces soften. Add the lemon juice and basil leaves if using.

3) Mix the gelatin with the cold water and allow to bloom for 1 minute. Whisk the gelatin into the jam. Transfer the jam from the pot into a container and refrigerate until needed.

Yields about 2 cups.

To Complete:

8 slices prosciutto
A handful of arugula, washed
Olive Oil
1 cup Ricotta Cheese, drained
A Handful of Cherry Tomatoes, sliced
Salt and Black Pepper

1) Preheat the oven to 400F. Line a small baking tray with parchment paper and place 4 prosciutto slices in a single layer. Bake for 7-8 minutes, or until crispy. Check these often; prosciutto likes to burn when you neglect it. Remove prosciutto from oven and allow to cool before moving to a paper towel-lined plate to drain. Set aside.

2) Lay a slice of the reserved fresh prosciutto down the middle of each serving plate. Spoon small dots of melon jam on top of the prosciutto, discard any basil leaves that make it out of the jar. Follow that with a sprinkling of the tomato slices and 2 healthy dollops of ricotta cheese. Scatter the arugula on top of the prosciutto and crackle the crispy prosciutto over top. Drizzle with olive oil and season with salt and pepper. Serve outdoors.

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