honeydew melon, seeded, peeled and thinly sliced
peach, peeled and thinly sliced
extra virgin olive oil
vincotto or balsamic vinegar
salt and freshly ground black pepper
fresh mozzarella, chopped
thin slices of prosciutto, 2 ounce
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.