Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

I love the balance of the musky fruit with the salty-sweet ham and the creaminess of the burrata cheese (you can sub fresh mozzarella). You have a lot of strong flavors at play, and the cheese sets the canvas for the whole thing.

Ashley Christensen
Recipe by Cooking Light July 2016

Gallery

Credit: Iain Bagwell; Styling: Heather Chadduck Hillegas

Recipe Summary

active:
25 mins
total:
25 mins
Yield:
Serves 8 (serving size: about 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place crushed red pepper in a small dry skillet over medium heat. Toast 90 seconds, stirring frequently. Remove pan from heat; cool.

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  • Combine vinegar, shallots, honey, and salt in a small bowl, stirring with a whisk. Slowly add oil, stirring constantly with a whisk.

  • Cut each melon in half lengthwise; remove and discard seeds, and cut melons into quarters. Shave 1 quarter of each melon into strips using a vegetable peeler to yield about 1 1/4 cups cantaloupe and 1 1/4 cups honeydew. Reserve remaining melon for another use. Arrange melon strips and ham slices on a platter so they overlap or intertwine. Spoon burrata evenly over top; sprinkle with toasted red pepper and cracked black pepper. Drizzle vinegar mixture over top.

Nutrition Facts

101 calories; fat 7.2g; saturated fat 2.5g; mono fat 2.5g; poly fat 1.1g; protein 4g; carbohydrates 4g; cholesterol 15mg; sodium 247mg; calcium 81mg; sugars 3g.
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