Gluten Free · Meat · Nuts · Salad

Grilled asparagus,mozzarella, prosciutto and melon salad

Thank you to Giada De Laurentiis for this recipe. I like to serve this with a fillet of broiled wild salmon on the side.

4 -6 servings

3 oz thinly sliced prosciutto
1 lb asparagus
2 tsp extra virgin olive oil, plus 2 tbsp
Kosher salt and freshly ground black pepper
2 tbsp fresh lemon juice
1/4 small melon (about 12 oz) peeled, seeded and cut into 1/2″ cubes
4 oz fresh mozzarella, cut into 3/4″ cubes
2 tbsp pine nuts, toasted

Place an oven rack in the center of the oven. Preheat the oven to 350F
Line a baking sheet with parchment paper. Place the prosciutto in a single layer on the prepared baking sheet. bake for 12- 14 minutes until crispy. Drain on paper towels. Chop the prosciutto into 1/4″ pieces
Place a grill pan over medium high heat or preheat a gas or charcoal grill. In a medium bowl toss together the asparagus and 2 tsp olive oil. Season with salt and pepper. Grill for 2- 3 minutes each side until crisp tender.
In a medium bowl combine the lemon juice and 2 tbsp olive oil. Whisk until combined. Season with salt and pepper to taste. Add the melon and mozzarella cheese and toss until all ingredients are combined.
Arrange the asparagus on a platter. Using a slotted spoon, spoon the melon and mozzarella cheese on top of the asparagus.
Drizzle any remaining vinaigrette over the top. Sprinkle the prosciutto and pine nuts on top and serve.

To toast the pine nuts, arrange in a single layer on a baking sheet. Bake in a preheated 350F oven for 8 to 12 minutes until lightly browned