Melon Prosciutto Mozzarella Salad With Mint Vinaigrette Recipes

Steps:

• Place the first 8 ingredients in a blender; cover and process until smooth. Place arugula, onion and herbs in a large bowl. Drizzle with 1/3 cup vinaigrette and toss lightly to coat. In large serving bowl layer with a quarter of the arugula mixture, honeydew, mozzarella cheese and prosciutto. Repeat layers 3 times. Serve with remaining vinaigrette.

Steps:

• Cut the melon into wedges, scoop out any seeds and then slice off the skin.
• Lay the melon slices out on a platter.
• Tear the mozzarella into pieces and dot these over the melon.
• Drape the slices of prosciutto attractively on the plate on top and around the melon and mozzarella.
• Whisk the dressing ingredients and drizzle over the dish.

Steps:

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

Steps:

• Heat a frying pan. Without adding any oil, fry the prosciutto slices until wrinkled and crisp. Place on a sheet of kitchen roll, leave to cool, break into large shards, then set aside.
• Boil the peas in a pan of salted water for 2 mins until just tender. Meanwhile, mix all the vinaigrette ingredients together, season, then set aside. If making ahead, do not add the chopped mint until ready to serve, as it will discolour. When the peas are cooked, drain, then run them under cold water until completely cool. Pat dry with kitchen paper.
• To serve, divide the mozzarella between 2 plates, scatter the peas over and sit the prosciutto shards on top. Drizzle the dressing over and around, and scatter with the mint leaves.