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Peach & Honeydew Salad with Prosciutto

8/2/2016

2 Comments

 
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     Wow... this is my kind of meal!  I absolutely loved this Peach and Honeydew Salad with Prosciutto.  In addition to this salad, I roasted chicken breasts and seared a large pan of green beans from my garden.  I, however, didn't eat any of that. I started out with this salad and ended with this salad.  And when it was gone, I was very sorry I didn't have more.  I don't purchase honeydew often -- usually cantaloupe instead.  I'm now craving it; along with peaches...
     Next time, it will be only this salad.  A very large salad.  And there will be baguettes with French salted butter... perfect!  Make it now.  It's a summer salad.


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•
recipe (adapted) from Chef Andy Glover of Mission Estate Winery
  SERVES 4

• One 1 1/2-pound honeydew melon -- seeded, peeled, and thinly sliced
• 1 ripe peach, thinly sliced
• 1 tablespoon extra-virgin olive oil
• 2 teaspoons balsamic vinegar
• Sea salt and freshly ground pepper
• 2 tablespoons chopped basil
• 1/2 pound fresh mozzarella, small cubes
• 8 thin slices of prosciutto (2 ounces)

1.  Arrange the honeydew melon and peach slices on a platter.  Drizzle with the olive oil and balsamic vinegar.  Sprinkle with salt and pepper.  Scatter the basil and fresh mozzarella over the fruit; drape the slices of prosciutto over the top.  ENJOY





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2 Comments
Anne link
8/3/2016 02:17:04 pm

I love this flavor combination! It looks absolutely amazing!

Reply
Eileen Troxel
8/4/2016 08:42:00 am

It is!

Reply



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