Ingredients
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2 ounces prosciutto, thinly sliced, cut into thin strips
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1 tablespoon olive oil
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1/2 ripe cantaloupe, cubed
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1/2 ripe honeydew melon, cubed
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2 tablespoons thinly sliced fresh basil
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2 tablespoons thinly sliced of fresh mint
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3 tablespoons fresh lime juice
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1 tablespoon shallot, minced
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1 tablespoon honey
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1 pinch red pepper flakes
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7 ounces fresh mozzarella cheese, cubed
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2 tablespoons extra virgin olive oil
Instructions
- Fry Prosciutto in 1 tablespoon olive oil in a nonstick skillet over medium heat until crisp.
- Remove; drain on a paper towel-lined plate.
- Combine melons, mozzarella, and herbs in a large blow.
- Whisk together lime juice, 2 tablespoons oil, shallot, honey, red pepper, and salt.
- Drizzle over fruit and toss gently to coat.
- Transfer to a serving plate and garnish with fried prosciutto and coarsely ground fresh black pepper.
- Serve salad at room temperature.