American | Cantaloupe Salad
Posted on October 14, 2016
Another favorite summer salad of ours.
Yield: as much as you want
cantaloupe, cut up into bite sized pieces
fresh mozzarella, cut up into bite sized pieces
prosciutto, thinly sliced
mint leaves, chiffonade
basil leaves, chiffonade
extra virgin olive oil
white balsamic vinegar
Fleur de Sel
freshly ground black pepper
Everything in this recipe is to taste, just put in a big bowl.
(Recipe "Prosciutto and Cantaloupe" recipe, Oprah magazine July 2016.)