Total Time: 15 minutes
Combining prosciutto with and mozzarella cheese isn't a radical thing, but it seems like everyone is pairing fruit and balsamic these days. The most satisfying salads combine salty, creamy, sweet, and sour. In this case, the combination of salty cheese and ham paired with refreshing summer melons topped off with a balsamic glaze is just delightful. There's nothing more elegant than cutting into a salad with a knife and digging in with a fork. It's the perfect dish on a scorching-hot summer day!
1 cantaloupe or honeydew melon
8 oz of fresh (cherry sized) mozzarella balls in brine
4 oz of very thinly sliced prosciutto
1 bunch of mint leaves, stems removed
2 tablespoons of good quality extra virgin olive oil
2 tablespoons of balsamic glaze
flaky sea salt and freshly ground black pepper to taste
Cut the melon of choice in half. Remove the seeds with a spoon. Peel and cut into wedges. Divide the wedges evenly between four serving plates (about 2-3 melon slices per plate).
Drape prosciutto over the melon wedges.
Tear each piece of mozzarella ball in half and divide them among the four servings.
Scatter the mint leaves on top of each salad.
Drizzle about 1/2 a tablespoon of extra virgin olive oil and balsamic glaze over everything.
Season with salt and pepper. Enjoy!