Summer Melon Salad with Ham and Mint Vinaigrette

Summer Melon Salad with Ham and Mint Vinaigrette

From Coastal Living magazine, July/August 2017

2 Tbsp. sherry vinegar (I used white balsamic)

1 Tbsp. minced shallot

1/2 Tbsp. honey

1/4 tsp. kosher salt

3 Tbsp. olive oil

2Tbsp. chopped fresh mint, divided

1 small cantaloupe (about 3 lb.) halved lengthwise

1 small honeydew melon (about 3 lb.) halved lengthwise

2 oz. (I used 1/4 lb.) thinly sliced prosciutto

1/4 tsp. black pepper

1. Whisk together vinegar, shallot, honey and salt in a small bowl. Add oil in a slow, steady stream, whisking until incorporated. Stir in 1 tablespoon chopped mint. Set aside.

2. Remove and discard seeds from 1 half of each melon; cut each into 2-inch-wide radial spokes, about 6 slices each. Reserve remaining melon halves for another use.

3. Using a sharp knife, follow the natural curve of the melon to remove the rind. 

4. Arrange melon pieces and prosciutto slices on a platter. Drizzle vinaigrette over the top; sprinkle with black pepper and remaining 1 tablespoon mint.