Cooking with David Maciel
Sponsored by Ray’s Food Place, Furber Plaza
If you’re like me and refuse to turn on your oven / stovetop in these hot August days. This Prosciutto and Melon salad is the perfect answer. Not only does it work really well as a stand-alone lunch, but also goes great with lasagna or grilled chicken.
Ingredients
- • 1 tablespoon champagne vinegar or white vinegar
• Kosher salt and freshly ground black pepper to taste
• 2 tablespoons olive oil
• 5 ounces baby arugula
• 1 small cantaloupe sliced or scooped into melon balls
• 1 small honeydew sliced or scooped into melon balls
• 8 ounces bite-size fresh mozzarella drained
• 2 to 3 ounces prosciutto torn
• Fresh basil leaves
• Fresh mint leaves
Instructions
Whisk the vinegar, salt and pepper while slowly pouring in the olive oil. Toss the dressing with the arugula and transfer to a serving platter.
Tuck the sliced or scooped melon in the arugula and top with mozzarella balls and tear the prosciutto into bite-size pieces and scatter it over top as well. Scatter with the fresh basil and mint leaves, drizzle with balsamic vinegar and season with freshly ground black pepper.
