Melon-And-Peach Salad With Prosciutto And MozzarellaA favorite food combination enjoyed from my travels to Italy to visit our oldest daughter is melon and prosciutto. Our son-in-law introduced this to me on my very first trip and I still look forward to having that enjoyment anytime I visit. I found this great recipe in my latest edition of Food & Wine. This magazine is a wonderful source of nutritious recipes.
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1 1/2 pounds honeydew melon, peeled, seeded, and thinly sliced
1 peach peeled and thinly sliced
1 tablespoon olive oil
2 teaspoons balsamic vinegar
Salt and freshly ground pepper
2 tablespoons chopped basil
2 tablespoons chopped marjoram
8 ounces fresh mozzarella, chopped
8 thin slices prosciutto
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Directions:
In a bowl, toss the melon and peach with the oil and balsamic vinegar with salt and pepper. Let stand for 5 minutes. Stir in in the herbs and cheese. Transfer the salad to a platter and top with prosciutto and serve.
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