Melon and Fig Salad with Prosciutto and Balsamic Drizzle

Ingredients

• 0.5 cup balsamic vinegar 
• 0.3 teaspoon pepper black freshly ground
• 0.5 pound cantaloupe peeled seeded thinly sliced
• 4  figs fresh quartered
• 0.5 pound wedges honeydew melon peeled seeded thinly sliced
• 0.1 teaspoon kosher salt 
• 1 teaspoon juice of lemon fresh
• 2 teaspoons olive oil extra-virgin
• 1 ounce pancetta very thin
• 4 cups gourmet salad greens 

Equipment

• bowl
• sauce pan
• whisk

Directions

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. Divide melon among 4 plates; top with salad greens. Arrange prosciutto and figs over salad greens; drizzle with balsamic syrup.