Melon and Fig Salad With Prosciutto

• 12 cup balsamic vinegar
• 2 teaspoons extra virgin olive oil
• 1 teaspoon fresh lemon juice
• 14 teaspoon fresh ground black pepper
• 18 teaspoon kosher salt
• 4 cups salad greens
• 12 lb honeydew melon, peeled, seeded, and thinly sliced
• 12 lb cantaloupe, peeled, seeded, and thinly sliced
• 4 slices prosciutto, torn (about 1 ounce-very thin)
• 4 fresh figs, quartered

1. Bring vinegar to a simmer in a small saucepan over medium-low heat; cook until syrupy and reduced to 3 tablespoons (about 10 minutes), stirring occasionally.
2. Remove from heat.
3. Combine oil, juice, pepper, and salt in a bowl, stirring with a whisk.
4. Add salad greens; toss gently.
5. Divide melon among 4 plates; top with salad greens.
6. Arrange prosciutto and figs over salad greens; drizzle with balsamic syrup.

balsamic vinegar, extra virgin olive oil, lemon juice, ground black pepper, kosher salt, salad greens, honeydew melon, cantaloupe, fresh figs

Taken from www.food.com/recipe/melon-and-fig-salad-with-prosciutto-501771 (may not work)