Now that is is getting warmer (ahem 100 degrees today in Phoenix) we are busting out one of our light and easy favorites. Our prosciutto and melon summer salad is a salty and sweet way to ease into 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 servic