A few weeks ago, the girls and I attended a cooking class at Oilerie, a local olive oil and vinegar store. We made a couple wonderful summer salads and I just had to share the recipe for the Melon and Mozzarella Salad. I usually am not a big fan of melon, but this salad has had me craving it since the first bite. The prosciutto is a surprising, salty addition that adds an extra special kick.
Melon and Mozzarella Salad
2 oz prosciutto, thinly sliced
6 Tbsp. olive oil
1/2 cantaloupe, cubed
1/2 honeydew melon, cubed
6 oz fresh mozzarella, cubed
2 Tbsp thinly sliced fresh basil
2 Tbsp thinly sliced fresh mint
4 Tbsp. lime juice
1 Tbsp minced shallot
2 Tbsp. honey
salt and pepper to taste
Cook the prosciutto in 2 Tbsp olive oil in a skillet until crisp. Place on a paper towel lined plate and set aside.
Next, combine the melon, mozzarella, basil and mint in a large bowl.
Whisk together lime juice, 4 Tbsp oil, shallot, honey, salt and pepper. Drizzle over fruit and toss to coat. Garnish with prosciutto.
This is the perfect salad for a hot summer day.
(Now, all I need is a hot summer day…I would even settle for a kind of warm spring day…come back sun, I miss you!!)