Rated 5.0 stars by 1 users
Salad
Italian
8 - 10 servings
25 minutes
0 minutes
A twist from the usual tomato-mozzarella caprese, this one can be served as salad or as dessert!
4 Melissa's Crown Melons, halved and seeded
1 (8 ounces) container mozzarella balls, pearl size
8-10 slices prosciutto, shredded into large pieces
¼ cup basil, leaves thinly sliced
¼ cup mint, leaves thinly sliced
3 tablespoons extra-virgin olive oil
1½ tablespoons Melissa’s Honeycomb
1 tablespoon white balsamic vinegar
Kosher salt and freshly ground black pepper to taste
Use a melon baller to scoop balls from the Waterloupe™ Melons halves and add to a large bowl. Add the mozzarella balls and the torn prosciutto. Sprinkle with the basil and mint leaves.
In a small bowl, whisk the olive oil, honey and white balsamic vinegar together and season with kosher salt and freshly ground black pepper. Drizzle over the melon and toss to coat. Season with more salt and pepper and additional herbs to taste.
If preparing ahead of time, add herbs just before service to remain fresh, not wilted.
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