Description
Refreshing, flower-shaped melon is paired with savoury prosciutto in this beautiful salad. Topped with mozzarella, chives, and basil, it is bursting with freshness. And a drizzle of white balsamic vinegar brings depth and sweetness. How perfect for spring and summer entertaining!
Ingredients
1 cantaloupe melon
1/2 honeydew melon
100 g prosciutto
100 g buffalo mozzarella, pearl-size
fresh basil leaves
2 tablespoons fresh chives, chopped finely
freshly ground black pepper
3 tablespoons white balsamic vinegar
Instructions
Cut both melons into 1/2 inch slices. Then, using mini cookie cutters, cut the melon slices into flower shapes. The melon scraps make a great snack.
Roll the slices of prosciutto into tight rolls, and then cut each of them into thirds. This gives them a rose bud appearance.
Arrange the melon 'flowers' onto a large serving plate. Then top them with the prosciutto 'buds', pearl-sized mozzarella balls, basil leaves, and chopped chives.
Finish off the melon prosciutto salad by giving it a healthy sprinkling of freshly ground pepper and a drizzle of white balsamic vinegar.
Equipment
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Notes
You could partially prepare this dish ahead of time by having the melon 'flowers' cut out and the prosciutto prepared. Then it will just take a couple minutes to arrange and season it shortly before enjoying. This way you can have it at its freshest.
Nutrition
- Serving Size:
- Calories: 66
- Sugar: 4.9 g
- Sodium: 523.6 mg
- Fat: 4.8 g
- Carbohydrates: 6.5 g
- Protein: 9.6 g
- Cholesterol: 23.9 mg
Keywords: melon prosciutto salad, salad, melon
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