Melon, Peach, Mascarpone & Prosciutto Salad with Honey Vinaigrette

Melon, Peach, Mascarpone & Prosciutto Salad with Honey Vinaigrette

This salad is summer in a bowl. Your friends will be delighted eating this salad. It is cook and refreshing with lots of flavors and textures. Use it as a first course or it can make a nice light lunch on its own, accompanied by a good loaf of bread and a glass of sparkling or fruity wine like a Viogner, Chenin Blanc or Riesling.
Serves 8

2 cups melon (cantaloupe or charentais) cut into 1-inch triangles, or large melon balls
4 peaches, sliced into 1/2” pieces
6 Mission figs, halved or quartered
4 tablespoons almonds, toasted and coarsely chopped
6 tablespoons mint, julienned
4 ounces mascarpone cheese
8 thin slices Prosciutto
Honey vinaigrette (see recipe)

1.In a large bowl, add the melon, peaches, figs, almonds, and mint.

2.Make the dressing (see recipe below) and combine 2 tablespoons of dressing with the fruit. Toss gently and taste and see if you want more dressing. The fruit should be dressed evenly without a puddle of dressing at the bottom of the bowl.

3.Place in individual serving bowls and garnish with teaspoon size dollops of mascarpone. Cut or tear the prosciutto into 1/2” strips and arrange around the salad. Serve cool but not cold.

Honey Vinaigrette
I like to make my vinaigrette daily for a bright and clean taste.

1 tablespoon honey vinegar or champagne vinegar
1 tablespoon lemon juice, freshly squeezed
1 teaspoon honey
Kosher salt and freshly ground black pepper
4 tablespoons grape seed oil

1.Whisk together the vinegar, lemon juice, honey, salt, and pepper. Let stand a minute or two until the salt has dissolved.

2.Gradually whisk in the oil. Taste to correct seasonings. Keep in a covered container until ready for use.

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Copyright © Julie Logue Riordan, Cooking with Julie