Ingredients
1 1 1/2 pound 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
½ lb fresh mozzarella, chopped
1 8 thin slices of prosciutto, 2 ounce
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
½ lb fresh mozzarella, chopped
1 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.
.jpg)
