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Cantaloupe Procuitto Salad with Vine-Ripened Raspberry Balsamic Glaze

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Prep Time 20 minutes
Cook Time 6 minutes
1 hour
Total Time 1 hour 26 minutes
Course Salad
Servings 4 servings

Ingredients
  

  • 1/2 large ripe cantaloupe, chilled preferably summer cantaloupe right out of the garden (ripe honeydew melon may be substituted)
  • 2 large freestone peaches, chilled
  • 2/3 cup Olivelle Vine-ripened raspberry balsamic vinegar
  • 6 ounces sliced prosciutto, baked and crumbled to bake prosciutto: place slices of prosciutto on the rack of a baking sheet and bake in preheated 350 degree oven for approximately 7 minutes or until lightly crisped (watch carefully so it does not burn).
  • juice of 1 lime
  • freshly ground black pepper
  • fresh mint sprigs for garnish

Instructions
 

  • Chill glass or china salad plates and salad forks in freezer for at least an hour before service.
  • Peel cantaloupe and remove seeds. Slice into thin slices. Cover and place in refrigerator.
  • Cut peaches in half and remove pits. Cut into small slices. Cover and place in refrigerator.
  • Place Olivelle raspberry balsamic vinegar in a small pan. Heat over medium heat, stirring occasionally until vinegar begins to simmer. Reduce heat to low and cook for 3 minutes, stirring occasionally. Once the vinegar begins to get thick and syrupy, remove from heat. Once vinegar has cooled, place in small bowl, cover and refrigerate.
  • To assemble salad: Place 4 cantaloupe slices and several peach slices on chilled salad plates.
  • Sprinkle crumbled baked prosciutto over cantaloupe slices.
  • Drizzle raspberry balsamic glaze over cantaloupe and prosciutto, then drizzle with lime juice and sprinkle with black pepper.
  • Garnish with fresh mint sprigs.