Ingredients
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6 oz.Cantaloupe
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3 oz.Prosciutto, dry cured
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2 oz.Scarlet Kale Salad Mix
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2 oz.Caramelized Balsamic Onion Sauce
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2 oz.Chef’s Line® Andouille Sausage
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1 ea.Monogram® Molded Fiber Container, 6" x 6"
Preparation
Trim, clean and de-seed the cantaloupe and cut off three 1-inch wedges. Place the cantaloupe wedges on the char-broiler to get grill marks on each side. Once there are grill marks on the cantaloupe, take it off the grill. Spread the caramelized balsamic onion sauce on the bottom half of each cantaloupe wedge. Slice the sausage on the bias, lengthwise, and place on grill for nice grill marks. Thinly slice 3 pieces of the prosciutto. Wrap the prosciutto over the caramelized onion and balsamic jam portion of the grilled cantaloupe. Once the sausage is grilled, place next to the cantaloupe in the to-go container. Place the scarlet kale in the center of the container, and then place the wrapped and grilled cantaloupe wedges and andouille sausage over the scarlet kale. Serve.