Melon and Prosciutto Salad with Champagne Vinaigrette | Heinen's Recipes
This salad tastes complex, but can be easily be prepped in a matter of minutes to serve for a weeknight meal or summer celebration.
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Spoon
- Serving platter
Ingredients
- 1 ripe cantaloupe melon, halved and seeded
- 2 6 oz. containers small, fresh mozzarella balls (Ciliegini)
- 3 oz. or 6 slices good prosciutto, torn into ribbons
- 1 bunch fresh mint leaves, torn
- 3 Tbsp. champagne vinegar
- 2 Tbsp. olive oil
- 1 ½ Tbsp. honey
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