CHEF JEFF — ONE BYTE AT A TIME: Summer Melon Salad

Summer is a great time for fruit and salads like this recipe from the Culinary Institute of America.

Summer Melon Salad

1 pound cantaloupe, scooped into balls or cut into slices

1 pound honeydew, scooped into balls or cut into slices

10 ounces prosciutto, thinly sliced

2 tablespoons aged balsamic vinegar

Cracked black peppercorns, as needed

2 tablespoons lemon juice

¼ cup olive oil

5 cups mesclun mix

Arrange melons and prosciutto on chilled plates. Drizzle melon and prosciutto with vinegar. Garnish with cracked pepper. Whisk together lemon juice and olive oil. Toss together with mesclun greens. Divide salad among plates. Serve immediately.

Yield: Serves 10.

Approximate nutritional analysis with tomato per 5.5-ounce serving: 150 calories, 9 grams protein, 11 grams carbohydrates, 9 grams fat, 770 milligrams sodium, 20 milligrams cholesterol, 1 gram fiber.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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