Melon And Peach Salad With Prosciutto And Mozzarella Recipe 455
MELON-AND-PEACH SALAD WITH PROSCIUTTO AND MOZZARELLA RECIPE - (4.5/5)
Provided by á-174535
Number Of Ingredients 9
Steps:
- 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.
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- Preheat oven to 350°F. Line a baking sheet with parchment paper; arrange prosciutto slices in a single layer on pan. Bake 12 to 14 minutes or until prosciutto is just crisp. Let cool; break into shards.
- Meanwhile, in a small bowl whisk together vinegar, sugar, fennel seeds, and 1/2 teaspoon kosher salt until sugar is dissolved. Gradually drizzle in 1/3 cup olive oil, whisking to emulsify.
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