Getting excited for summer suppers? Here is a light and easy salad perfect for those warm summer nights.
1 cantaloupe peeled, seeded and medium-diced (1/2 inch)
1/4 lb prosciutto sliced into thin strips
1 bunch chives chopped fine
2 tablespoons mint chopped fine
1 ½ tablespoons apple cider vinegar
1 tablespoon Slavo Salt
The easiest way to cut prosciutto is to stack all slices on top of each other, wrap in plastic and place in freezer for 30 minutes. Remove from freezer and immediately cut into thin strips, then shred individual strips and place into bowl with all other ingredients. Mix well. Can be made up to 30 minutes prior to service