Grilled Asparagus and Melon Salad

Name: Grilled Asparagus and Melon Salad
Yield: 4 to 6 servings
Ingredients: 2 ounces thinly sliced prosciutto; 2 tablespoons pine nuts; 1 pound asparagus, trimmed; 2 tablespoons plus 2 teaspoons olive oil; Salt and freshly ground black pepper; 2 tablespoons fresh lemon juice (from 1 lemon); 1/4 small melon (about 12 ounces), peeled, seeded, and cut into 3/4-inch cubes; 4 ounces fresh mozzarella or burrata cheese, cut into 3/4-inch cubes

December 20, 2011

This salad is a new twist on the classic combo of melon and prosciutto. Grilled asparagus keeps a slight crunch and also has a smoky char to it that pairs with the creaminess and subtle flavor of mozzarella and the fruitiness of melon. To top it off: crumbled prosciutto. I’ve always loved the salty tang of prosciutto, but since I started baking thin slices of it to make brittle, crispy chips, my love has become a full-blown obsession; they just seem to make everything taste better.

Recipe notes

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