½ of a honeydew and/or cantaloupe melon, seeded, cut into wedges and shaved with a vegetable peeler or mandoline
2 ounces Gouda cheese, finely shredded, (1/2 cup), or crumbled soft goat cheese, or mozzarella, jibneh or your favorite cheese
Preheat oven to 350°F. Line a baking sheet with parchment paper; arrange prosciutto slices in a single layer on pan. Bake 12 to 14 minutes or until prosciutto is just crisp. Let cool; break into shards.Meanwhile, in a small bowl whisk together vinegar, sugar, fennel seeds, and 1/2 teaspoon kosher salt until sugar is dissolved. Gradually drizzle in 1/3 cup olive oil, whisking to emulsify.Use a sharp knife or mandoline to thinly slice peaches or plums. (If using mangoes, use a sharp knife or veggie peeler to slice.) Arrange arugula, melons, and peach, plum, or mango slices on plates. Drizzle with vinaigrette and top with prosciutto and cheese. Serves 6.
https://www.justfarmed.com/wp-content/uploads/2021/08/melonsalad-1.jpeg225322Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2021-08-11 08:07:552021-08-11 08:10:55Peach and Melon Salad with Local Greens and Cheese
