Asparagus & Melon Salad

From My Carolina Kitchen

2 ounces thinly sliced good prosciutto

1 pound asparagus, fat ends snapped off, ends trimmed

2 teaspoons extra-virgin olive oil

Kosher salt and freshly ground black pepper to taste

2 tablespoons freshly squeezed lemon juice

2 tablespoons pistachio oil (or extra virgin olive oil)

¼ of a small cantaloupe, peeled, seeded and cut into cubes

4 ounces fresh mozzarella cheese, crumbled

2 tablespoons pistachio nuts, toasted

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Place the prosciutto in a single layer on the prepared pan. Bake for 12 to 14 minutes until crispy. Drain on paper towels and chop the prosciutto into ¼” pieces.

Preheat a stove-top grill pan over medium high heat or preheat a gas or charcoal grill. In a medium bowl, toss the asparagus and 2 teaspoons of olive oil. Season with salt and pepper. Grill the asparagus for 2 to 3 minutes each side until crisp tender. Remove from grill and set aside.

Make vinaigrette by combing the lemon juice and the pistachio oil in a jar with a screw top lid. Season with kosher salt and freshly ground black pepper to taste and shake the vinaigrette well. Put the cantaloupe and cheese in a medium bowl, add the vinaigrette, and toss carefully until combined.

Toast the nuts in a dry non-stick skillet over medium high heat until toasted, taking care not to burn the nuts. Arrange the asparagus on a platter. Using a slotted spoon, spoon the cantaloupe and mozzarella cheese on top of the asparagus. Drizzle with any remaining vinaigrette. Sprinkle with the prosciutto and nuts and serve.

Adapted from Giada de Laurentiis – serves 4 to 6