Cantaloupe, Mozzarella Salad

Takes about – 20 minutes; Serves about – 5

1 cantaloupe, halved, seeded and either diced or balled

1 8 ounce package of mozzarella diced into ½ squares

10 slices prosciutto, shred into 1 inch pieces

1/3 cup basil and mint leaves, thinly sliced

4 tablespoons olive oil

2 tablespoons maple syrup

1 tablespoon balsamic vinegar

Salt and pepper (black or white) to taste

After the melon has been halved and seeded, either dice or ball into ½ inch pieces. Place into a large bowl with the mozzarella, prosciutto, basil and mint leaves. Whisk all dressing ingredients in a bowl and then pour over the salad. Toss well. Serve alone or with mixed greens.

Soon the long days of summer will be over, but that does not mean we need to say goodbye to our favorite summer recipes combinations. Unless your climate is close to that of the interior of a refrigerator or freezer – salads and light meals can still be enjoyed. They can accompany a heartier dish. I like cool salads served with spicy casseroles, chili, curry and a chunk of homemade bread. For a quick cocktail presentation – on a toothpick place a piece of cantaloupe, mozzarella and a small rolled piece of prosciutto. Finely, chop the herbs, and sprinkle over the arranged cocktails. Or, rather than dice, or ball the ingredients. Slice thinly to make a sandwich – great with soup, and warm fall casseroles. How do you prefer yours?

#cantalopue #salad