Not only is this salad beautiful, but also it is fresh and healthy and oh so simple to make. The mixed flavors of sweet cantaloupe, tart raspberries, earthy figs, and salty prosciutto, dance ever so perfectly on your pallet.
You will want to combine these flavors, by trying to fit everything on your fork all at once.
Even more dazzling is the white balsamic vinaigrette. Make this for your next gathering and your guests will think they are eating at an organic café. This is a very simple and impressive salad to make. Add all of the simple ingredients to a jar then shake and serve.
Malibu isn’t all beaches. It is filled with glorious, rustic canyon country full of horses, goats, ranches and wineries. Some days are meant for escaping the beach. Today, my daughter and I left the cold and foggy beach and headed up the canyon to Malibu’s Calamigos Ranch, where the temperature was nearing 90 degrees.
Calamigos Ranch sits on 130 acres of wine country and was purchased by a family over 50 years ago. Generations later, this ranch is still family owned, but today they offer it’s beautiful land to special events such as weddings. The grounds are spacious with a mini lake, vintage merry-go-round, and trees, decorated with hanging chandeliers.
We had lunch at the ranches’ outdoor café, Malibu Café. Dogs are welcomed, as long as they remain leashed. Malibu Café purchases their fresh ingredients from Malibu’s local farm. I enjoy food more when I know that it’s organically grown. Don’t you?
spring salad with cantaloupe, raspberries, prosciutto and white balsamic vinaigrette
Adapted from La tartine Gourmande, by Beatrice Peltre
For the vinaigrette:
5 tablespoons olive oil
2 tablespoons white balsamic vinegar
1 teaspoon honey
1 garlic clove, peeled and minced
pinch of sea salt
Pinch of freshly cracked pepper
In a jar (I used a mason jar), add the olive oil, vinegar, honey, garlic, salt and pepper and shake to combine; set aside.
For the salad:
¼ cup hazelnuts nuts, toasted in frying pan for 2 minutes
4 handfuls of spring, mesclun, or fresh herb salad, washed and dried
1 cup of cherry or grape tomatoes, cut in half
1 cup raspberries
½ cup figs, cut in bite size pieces
½ cantaloupe, spooned into balls or cubed
4 slices of prosciutto
Shaved Parmesan cheese to taste
Divide the salad greens among 4 plates. Add equal amounts of tomatoes, raspberries, figs, and cantaloupe. Drizzle the salads with the vinaigrette and top with shaved cheese and hazelnuts.