INGREDIENTS
- 1/4 cup extra virgin olive oil
- 2 tablespoons lemon juice
- 1 tablespoon honey
- 1 teaspoon dijon mustard
- kosher salt, to taste
- Pepper, taste
- 1 cup cantaloupe, cubed or balled
- 1 cup honeydew melon, cubed or balled
- 2 ounces feta, crumbled
- 4 ounces prosciutto, torn
- ¼ cup smoked almonds, chopped
- 1/4 cup fresh basil, minced
INSTRUCTIONS
- In a large bowl whisk the olive oil, lemon juice, honey, dijon mustard and a pinch or two of salt and pepper. To the bowl add the cantaloupe and melon, toss to coat.
- Top the dressed melon with feta, prosciutto, smoked almonds and basil.
- Chill until ready to serve.
Published on August 9, 2023
