Cantaloupe and Prosciutto Salad


Marinated Mozzarella & Cantaloupe:

2 pounds fresh mozzarella ciliegine, drained
1 (2- to 3-pound) cantaloupe, rind and seeds removed, cut into 3/4-inch pieces
3 tablespoons extra virgin olive oil
2 tablespoons apple cider vinegar
1 tablespoon granulated sugar

For Serving:

4 ounces Prosciutto and Mozzarella Cheese Crumbles
8 teaspoons thinly sliced fresh chives
Fresh cracked black pepper for garnish


Marinated Mozzarella & Cantaloupe: Toss ciliegine, cantaloupe, oil, vinegar and sugar in a bowl. Refrigerate in an airtight container up to 3 days. Makes about 8 cups.

For serving, top 1 cup of Marinated Mozzarella & Cantaloupe with 1/2 ounce crumbles and
1 teaspoon chives; garnish with pepper.