 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.   • 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 TAKE a LOOK:
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