Melon Salad W/Fresh Mozzarella, Prosciutto and Lime Vinaigrette

This is an interesting combination of flavors--not your usual fruit salad. I was sceptical at first, but I have always had great success with recipes I found in Cusine at Home, so I went for it. It was very good--refreshing and unusual. The basil and mint flavors as well as the prosciutto are all very subtle.

• Ready In: 30 mins
• Yields: 7 cups

Ingredients

• 2  ounces prosciutto, thinly sliced, cut into thin strips
• 1  tablespoon olive oil
• 1⁄2  ripe cantaloupe, cubed
• 1⁄2  ripe honeydew melon, cubed
• 7  ounces fresh mozzarella cheese, cubed
• 2  tablespoons  thinly sliced fresh basil
• 2  tablespoons  thinly sliced of fresh mint

• Vinaigrette

• 3  tablespoons fresh lime juice
• 2  tablespoons extra virgin olive oil
• 1  tablespoon shallot, minced
• 1  tablespoon honey
• 1  pinch red pepper flakes
•  salt and pepper

Directions

1. Fry Prosciutto in 1 tablespoon olive oil in a nonstick skillet over medium heat until crisp.
2. Remove; drain on a paper towel-lined plate.
3. Combine melons, mozzarella, and herbs in a large blow.
4. Whisk together lime juice, 2 tablespoons oil, shallot, honey, red pepper, and salt.
5. Drizzle over fruit and toss gently to coat.
6. Transfer to a serving plate and garnish with fried prosciutto and coarsely ground fresh black pepper.
7. Serve salad at room temperature.