Summer Melon Salad with Ham and Mint Vinaigrette

Robby Melvin
Updated

Serves 6

Ingredients

2 tablespoons sherry vinegar
1 tablespoon minced shallot (from 1 shallot)
1/2 tablespoon honey
1/4 teaspoon kosher salt
3 tablespoons olive oil
2 tablespoons chopped fresh mint, divided
1 small cantaloupe (about 3 lb.), halved lengthwise
1 small honeydew melon (about 3 lb.), halved lengthwise
2 ounces thinly sliced salt-cured ham (such as prosciutto or speck)
1/4 teaspoon black pepper

Preparation

1. Whisk together vinegar, shallot, honey, and salt in a small bowl. Add oil in a slow, steady stream, whisking until incorporated. Stir in 1 tablespoon chopped mint. Set aside.

2. Remove and discard seeds from 1 half of each melon; cut each into 2-inch-wide radial spokes, about 6 slices each. Reserve remaining melon halves for another use.

3. Using a sharp knife, follow the natural curve of the melon to remove the rind. Cut slices in half.

4. Arrange melon pieces and ham slices on a platter. Drizzle vinaigrette over top; sprinkle with black pepper and remaining 1 tablespoon mint.



Coastal Living
July 2017