Stephen Coe's Shaved Melon Summer Salad - edible Southeastern Massachusetts
Chef Stephen Coe's shaved melon salad features crisp prosciutto, fresh peas, and creamy burrata, perfect for a sumptuous summer treat.
Ingredients
- 8 thin slices prosciutto
- 1½ cups fresh shelled peas or halved snap peas
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- ⅓ cup extra-virgin olive oil
- Salt and pepper to taste
- 3 ounces arugula stems removed
- ½ cup fresh pea shoots
- 1 radish thinly sliced
- 3 ounces burrata
- 4 ounces honeydew melon thinly shaved
- 4 ounces cantaloupe thinly shaved
- 1 ounce vincotto or aged balsamic vinegar
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