Photo: © Mark Roper
Yield
4

Chef Andy Glover of Mission Estate Winery used smoked pork, but prosciutto is also tasty.

How to Make It

In a bowl, toss the melon and peach with the oil and vin cotto ; season with salt and pepper. Let stand for 5 minutes. Stir in the herbs and cheese. Transfer the salad to a platter, top with the prosciutto and serve.

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