Melon-and-Peach Salad with Prosciutto and Mozzarella

By CBarile

Chef Andy Glover of Mission Estate Winery used smoked pork, but prosciutto is also tasty.

Our Pairing Suggestion Try a Chardonnay from New Zealand.

Ingredients

• One 1 1/2-pound honeydew melon—seeded, peeled and thinly sliced
• 1 peach, peeled and thinly sliced
• 1 tablespoon extra-virgin olive oil
• 2 teaspoons vin cotto or balsamic vinegar
• Salt and freshly ground pepper
• 2 tablespoons chopped basil
• 2 tablespoons chopped marjoram
• 1/2 pound fresh mozzarella, chopped
• 8 thin slices of prosciutto (2 ounces)

Details

Servings 4
Preparation time 30mins
Cooking time 30mins

Preparation

Step 1

In a bowl, toss the melon and peach with the oil and vin cotto; season with salt and pepper. Let stand for 5 minutes. Stir in the herbs and cheese. Transfer the salad to a platter, top with the prosciutto and serve.