25 Mar Prosciutto, Melon, and Mozzarella Salad
1 ½ pound ripe cantaloupe (scooped out to melon balls)
Serves 4 to 6
|In a medium bowl, toss the melon with the vinegar and olive oil before seasoning with salt and pepper. Allow the mixture to sit or 5 minutes. On a platter, place the prosciutto slices. Now, stir in the herbs and cheese to the bowl and then place the salad on top of the prosciutto.|
• Adding thinly sliced peaches go wonderfully with the melon.