Friday, July 14, 2017

Summer Melon Salad with Prosciutto and Mint Vinaigrette

With temperatures hovering in the 90s here in the Northeast, who wants to turn on the oven or slave over a hot burner? 

Not I, and probably not you.

When I saw this beautiful salad in Coastal Living magazine, I knew this would be perfect for one of those steamy days as we've had this week. Picking a ripe melon is difficult, but I let both the cantaloupe and the honeydew sit on the counter for a few days to be sure they were at their peak. 

The combo of sweet melon in season, with fragrant salty prosciutto isn't a new one, but the mint vinaigrette takes it to a new level.

Got a partner with a he-man appetite who requires a heftier meal? Then just add a couple of hard-boiled eggs on the side, a hunk of good cheese, or both.

Breadsticks are always a good idea too, especially when they're covered in lots of seeds.

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Summer Melon Salad with Ham and Mint Vinaigrette

recipe from Coastal Living

2 Tbsp. sherry vinegar (I used white balsamic)

1 Tbsp. minced shallot

1/2 Tbsp. honey

1/4 tsp. kosher salt

3 Tbsp. olive oil

2Tbsp. chopped fresh mint, divided

1 small cantaloupe (about 3 lb.) halved lengthwise

1 small honeydew melon (about 3 lb.) halved lengthwise

2 oz. (I used 1/4 lb.) thinly sliced prosciutto

1/4 tsp. black pepper

1. Whisk together vinegar, shallot, honey and salt in a small bowl. Add oil in a slow, steady stream, whisking until incorporated. Stir in 1 tablespoon chopped mint. Set aside.

2. Remove and discard seeds from 1 half of each melon; cut each into 2-inch-wide radial spokes, about 6 slices each. Reserve remaining melon halves for another use.

3. Using a sharp knife, follow the natural curve of the melon to remove the rind. 

4. Arrange melon pieces and prosciutto slices on a platter. Drizzle vinaigrette over the top; sprinkle with black pepper and remaining 1 tablespoon mint.

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