Ingredients
- 11/2 lb honeydew melon, seeded, peeled and thinly sliced
- 1 peach, peeled and thinly sliced
- 1 tbsp extra virgin olive oil
- 2 tsp vincotto or balsamic vinegar
- salt and freshly ground black pepper
- 2 tbsp chopped basil
- 2 tbsp chopped marjoram
- 1/2 lb fresh mozzarella, chopped
- 8 thin slices of prosciutto, 2 ounce
Directions
1. 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.
