Two thousand fifteen has been an epic summer in the Pacific Northwest. The weather is reminiscent of Southern California with sunny hot days blending into warm nights filled with cricket's song. It’s been a stunning year for garden vegetables, and dining en plein aire, but most of us are over it - longing for the opportunity to don our beloved scarves. A bit premature, but I’m dying to curl up on my couch with a cashmere blanket, my kitty, and a good book. Thankfully, as the calendar shifts to September, we are witnessing signs of cooler temperatures. Today, I offer up a simple summer salad as I dream of more comforting delights like French onion soup, braised short ribs, and croque monsieur - they will have to wait for another day.
Melon & Mozzarella Salad
Serves Four
2 Cups Fresh Cantaloupe, cut in 1” chunks
6 - 8 Ounces Fresh Ciliegine Mozzarella Balls, cut in half
1 Ounce Prosciutto, julienned
10 Leaves Fresh Mint, plus 4 whole sprigs for garnish
Good Quality Balsamic Vinegar
Maldon Sea Salt and Fresh Ground Pepper
In a large bowl, gently toss melon, mozzarella, prosciutto, and whole mint leaves until combined. Divide between 4 chilled plates, generously drizzle balsamic over the salad and sprinkle with salt and pepper.