Last week we had a crazy busy week with our amazing fondue party that we hosted in our home for Valentine’s Day, Marilyn’s birthday and getting ready for our trip. But no complaints!! I’m realizing that finding time to do things also depends a lot on me and my choices. Every single day I am squeezing in more things to do and it’s amazing when the day is done and I have the feeling of having something accomplished..it’s indescribable. For our fondue party we made this salad and it was a hit according to my BFF Kathy!! She said it was one of the best salads she ever had. The combination of sweet, savory and the crunchiness of asparagus… it is an easy path for a successful dish. The salad dressing we used is so easy to make and we always we have it on hand. This salad is extremely easy and elegant!
Mix of greens: spinach, arugula and basil
Half melon (we used cantaloupe)
4 asparagus, ends trimmed
Shaved parmesan cheese
4 prosciutto slices
Reduced balsamic vinegar
Organic olive oil
Salt and pepper
Whisk together the vinegar, honey, mustard and salt and pepper. Slowly drizzle in the olive oil until emulsified. Adjust to your own taste.
The quantity of the ingredients for the salad is up to you basically. If you want more melon or asparagus, please, feel free to add to it. It’s the same about the dressing. I like this dressing more on the sweet side and Marilyn likes it with more vinegar. If I was making it, she knows I would add extra honey for sure.
Cut the basil in medium pieces and mix with the rest of the greens. Reserve.
Use a melon baller or other spoon to scoop out the flesh of the melon. Reserve.
- Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil and drizzle with olive oil.
- Wrap one slice of prosciutto around each asparagus spear, starting at the bottom, and spiraling up to the tip. Place the wrapped spears on the prepared baking sheet.
- Bake for 3 minutes, remove the baking sheet from the oven, and flip the asparagus over and return to the oven again for more 3 minutes. I like my asparagus crispy, so the time it would depend of the size of the asparagus.
While the asparagus is baking you can reduce the balsamic vinegar. Put about 3 times as much balsamic as you’ll need in a small pan over medium-high heat. Bring it to a boil. Turn to medium low and reduce until it coats the back of a spoon. We have a video on our Instagram.
Beijos e Tchau!
Ludmilla and Marilyn Chudda