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  • Asparagus and Sprite Melon Salad w/Cambozola and Pancetta

    1 vote
    Asparagus and Sprite Melon Salad w/Cambozola and Pancetta
    Prep: 10 min Cook: 1 1/2 min Servings: 4
    by Smokinhotchef
    377 recipes
    >
    This fruit has origins in Japan and has been successfully cultivated in our own 'backyard' of North Carolina since the early 1990's . When ripe, this fruit is about the size of a grapefruit. The flesh of this melon is ivory to cream and can become a pale yellow with striations and mottling on the outside when fully ready to consume. The striations are caused by the sugars within the melon that are approximately 18% percent higher than that of other melons. The Sprite Melon has 150% of the daily allowance of Vitamin C per serving and no calories from fats. The taste is said to resemble a cross between a honeydew and a watermelon, and some suggest a hint of pear. The flesh is quite firm with an almost crisp, crunchy bite like that of an apple.

    Ingredients

    • 1 lb. petite asparagus, blanched and chopped on bias into fifths
    • 2 sprite melons, halved and de-seeded, hollowed out slightly, the bottom shaved enough to sit flat
    • 2 oz. Pancetta, small dice
    • 1 tbsp. shallot, finely chopped
    • 2 oz. Cambozola cheese
    • zest of 1 lemon
    • For Vinaigrette:
    • juice of 1 large lemon, about 2 tbsp.
    • 1 tbsp. olive oil
    • 2 tsp. Agave Nectar
    • SPST

    Directions

    1. In a cast iron skillet over medium high heat, saute Pancetta until golden, about 4 minutes, and add shallot. SPST. Saute for 1 more minute. Turn off heat .
    2. In a medium bowl, add asparagus, zest of lemon, about 1/2 c. Sprite Melon flesh chopped (from the hulled out portion), and vinaigrette, that has been combined in another small bowl. Toss until well coated. SPST. Toss with Pancetta and shallot mixture.
    3. Spoon into Sprite Melon bowls. Divide cheese equally atop the two salads.

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    Comments

    • Smokinhotchef
      Smokinhotchef
      For presentation, serve in 4 melon bowls that have been de-seeded, but NOT HOLOWED out as the melon will create an appealing border around the asparagus salad and the fruit may be scooped out afterwards with a spoon by the person eating. Use the fruit of a 5th additional melon to provide the portion for the recipe.
      This makes for a gorgeous first course salad in 4 bowls or 2 main course salads if you follow the recipe above.

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