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Summer Melon and Ham Salad with Burrata and Chile

BOOKMARK

8

SERVING PERSON

500 kcal

CALORIES

NO AVERAGE RATINGS

Summary

I love the balance of the musky fruit with the salty-sweet ham and the creaminess of the burrata cheese (you can sub fresh mozzarella). You have a lot of strong flavors at play, and the cheese sets the canvas for the whole thing

Ingredients

Ingredients
1 teaspoon cracked black pepper
120 gm burrata or fresh mozzarella cheese
60 gm lower-sodium country ham, thinly sliced
1 piece small honeydew melon
1 piece small cantaloupe
2 tablespoon canola or other neutral oil
1 teaspoon honey
1 teaspoon minced shallots
2 tablespoon white balsamic vinegar
1 teaspoon crushed red pepper (such as Aleppo)

Instruction

1
Place crushed red pepper in a small dry skillet over medium heat. Toast 90 seconds, stirring frequently. Remove pan from heat; cool.
2
Combine vinegar, shallots, honey, and salt in a small bowl, stirring with a whisk. Slowly add oil, stirring constantly with a whisk.
3
Cut each melon in half lengthwise; remove and discard seeds, and cut melons into quarters. Shave 1 quarter of each melon into strips using a vegetable peeler to yield about 1 1/4 cups cantaloupe and 1 1/4 cups honeydew. Reserve remaining melon for another use. Arrange melon strips and ham slices on a platter so they overlap or intertwine. Spoon burrata evenly over top; sprinkle with toasted red pepper and cracked black pepper. Drizzle vinegar mixture over top.

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