Needed for this Recipe:
3/4 cup cantaloupe (or honeydew), chopped or in balls
1/4 cup red onion, thinly sliced then quartered (optional)
1/4 cup fresh mint leaves
1 tsp Dijon mustard
2 Tbsp Sunshine Coast Olive Oil Co. Milanese Gremolata Olive Oil
3 Tbsp Sunshine Coast Olive Oil Co. Umeboshi Plum White Balsamic
1 Tbsp fresh lime juice, from 1 lime
A few slices of European style ham – such as prosciutto or serrano
¼ cup soft mozzarella balls
If you choose to use the onion, it is ideal to slice and marinade in 1 Tablespoon of the Umeboshi Plum White Balsamic for a few hours.
When ready to make your salad. .
Combine Milanese Gremolata Olive Oil, 2 Tbsp 1 Sunshine Coast Olive Oil Co. Umeboshi Plum White Balsamic, Lime juice and Dijon mustard. Whisk well or place in a jar and shake.
Pour over mint, melon and mozzarella. Stir until thoroughly coated. Refrigerate for 15 minutes, then serve topped with European ham.