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Melon-and-Peach Salad with Prosciutto and Mozzarella

© Mark Roper

Melon-and-Peach Salad with Prosciutto and Mozzarella

Contributed by Andy Glover

TOTAL TIME: 30 MIN
SERVINGS: 4

•BASIC-EASY
•FAST

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

slideshow Quick Appetizers

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)

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.

Suggested Pairing

Try a Chardonnay from New Zealand.

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