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Peach and Melon Salad with Local Greens and Cheese

6 thin slices prosciutto (2 to 3 ounces)
½ cup champagne vinegar
1 tablespoon turbinado sugar
2 teaspoons fennel seeds, crushed
2 firm, ripe peaches or plums and/or mangoes, pitted
6 cups baby arugula, salad greens, spinach, butter lettuce
1 small watermelon, peeled and thinly sliced
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.

Recipes

Summer Squash and Jibneh Sandwich

1 small zucchini, sliced
1 small yellow squash, sliced
olive oil
1 baguette, cut in half or 4 slices sourdough bread
3oz Jibneh or similar melting cheese
1 small bunch fresh basil, thinly sliced
balsamic vinegar
salt
pepper

INSTRUCTIONS
Preheat a grill pan over medium-high heat. A gas grill or indoor electric grill will also work.
Brush the sliced squash on both sides with olive oil.
Place the squash on the grill and grill until grill marks start to appear and squash becomes tender.
Flip and repeat.
Meanwhile, toast the bread.
Then, layer thinly sliced cheese on the bread slices
Layer a few slices of fresh basil on top of the cheese, then place the grilled squash on top.
Brush the tops of the squash with balsamic vinegar and sprinkle with salt and pepper.

Heat on grill or pan or in toaster until the cheese is melting.

Recipes

Cantaloupe Salad with Pepitas

6 cups cubed cantaloupe (about 2 pounds)
1 pint cherry or grape tomatoes, halved
½ cup thinly sliced red onion
½ teaspoon salt, divided
3 tablespoons fresh lime juice
1 tablespoon finely chopped seeded jalapeño pepper
2 teaspoons honey
1 teaspoon minced garlic
½ teaspoon chili powder
¼ teaspoon ground cumin
3 tablespoons chopped fresh cilantro, divided
¼ cup extra-virgin olive oil
3 tablespoons roasted salted pepitas
3 tablespoons crumbled cotija cheese

Gently stir cantaloupe, tomatoes, onion and 1/4 teaspoon salt together in a large bowl.

Whisk lime juice, jalapeño, honey, garlic, chili powder, cumin, 1 tablespoon cilantro and the remaining 1/4 teaspoon salt together in a small bowl; gradually whisk in oil until combined. Drizzle over the cantaloupe mixture; toss gently to coat. Arrange the salad on a large platter; sprinkle with pepitas, cotija and the remaining 2 tablespoons cilantro.

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Peach and Melon Salad with Local Greens and Cheese

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