Melon Salad W/Fresh Mozzarella, Prosciutto and Lime Vinaigrette |
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Prep Time: 25 Minutes Cook Time: 5 Minutes |
Ready In: 30 Minutes Servings: 12 |
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This is an interesting combination of flavors-not your usual fruit salad. I was sceptical at first, but I have always had great success with recipes I found in Cusine at Home, so I went for it. It was very good-refreshing and unusual. The basil and mint flavors as well as the prosciutto are all very subtle. Ingredients:
2 ounces prosciutto, thinly sliced, cut into thin strips |
1 tablespoon olive oil |
1/2 ripe cantaloupe, cubed |
1/2 ripe honeydew melon, cubed |
7 ounces fresh mozzarella cheese, cubed |
2 tablespoons thinly sliced fresh basil |
2 tablespoons thinly sliced fresh mint |
3 tablespoons fresh lime juice |
2 tablespoons extra virgin olive oil |
1 tablespoon shallot, minced |
1 tablespoon honey |
1 pinch red pepper flakes |
salt and pepper |
Directions:
1. Fry Prosciutto in 1 tablespoon olive oil in a nonstick skillet over medium heat until crisp.
2. Remove; drain on a paper towel-lined plate.
3. Combine melons, mozzarella, and herbs in a large blow.
4. Whisk together lime juice, 2 tablespoons oil, shallot, honey, red pepper, and salt.
5. Drizzle over fruit and toss gently to coat.
6. Transfer to a serving plate and garnish with fried prosciutto and coarsely ground fresh black pepper.
7. Serve salad at room temperature.
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