"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous
2 oz Prosciutto, sliced thin cut into strips 1 T Olive Oil 1/2 Cantaloupe cubed 1/2 Honeydew cubed 7 oz Mozzarella cubed 2T Thinly sliced fresh basil 2T Thinly sliced fresh mint 3T Fresh lime juice 2T Extra virgin olive oil 1T Shallots chopped 1T Honey Pinch red pepper flakes Salt and pepper to taste
Fry prosciutto in 1T olive oil until crispy, remove and place on a paper towel to drain.
Combine melon, mozzarella and herbs in a large bowl
Whisk together lime juice, olive oil, shallots, honey red pepper and salt.
Drizzle over melon and stir to coat evenly
Transfer to a serving tray garnish with prosciutto and coarsley ground pepper
Service at room temp.
You can add some orageno and pine nuts if desired.
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