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½ ripe cantaloupe melon seeded
½ ripe honeydew melon seeded
1 8 oz. container of Mozzarella balls ( or fresh mozzarella/buffalo mozzarella, torn into bite size pieces)
2 Tbsp thinly sliced fresh mint
3 Tbsp lemon juice
2 Tbsp extra-virgin olive oil
1 1/2 Tbsp honey
6 slices of prosciutto torn into bite size pieces

Use a melon baller to scoop melon balls from the cantaloupe and honeydew, placing melon balls in a large mixing bowl. Add Mozzarella balls and sliced mint. Sprinkle with course ground salt and pepper to taste.
In a small bowl, whisk together lemon juice, olive oil and honey. Drizzle over the melon and toss gently to coat.
Plate salad and add torn prosciutto. Garnish with additional mint leaves.