Melon-and-Peach Salad with Prosciutto and Mozzarella |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Chef Andy Glover of Mission Estate Winery used smoked pork, but prosciutto is also tasty. Ingredients:
2 1/2-pound honeydew melon—seeded, peeled and thinly sliced |
1 peach, peeled and thinly sliced |
1 tablespoon extra-virgin olive oil |
2 teaspoons vin cotto or balsamic vinegar |
salt and freshly ground pepper |
2 tablespoons chopped basil |
2 tablespoons chopped marjoram |
1/2 pound fresh mozzarella, chopped |
8 thin slices of prosciutto (2 ounces) |
Directions:
1. In a bowl, toss the melon and peach with the oil and vin cotto ; season with salt and pepper. Let stand for 5 minutes. Stir in the herbs and cheese. Transfer the salad to a platter, top with the prosciutto and serve.
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