Summer melon & prosciutto salad
Sweet + salty + summery: this is the perfect recipe for right now. Toast 2 tbsp roughly-chopped almonds in a small pan over medium-low heat, tossing frequently. Let cool. In a small bowl, mix almonds, 1/2 c chopped mint leaves, 1/2 tsp orange zest, 2 tbsp orange juice, and salt to taste. Thickly slice 1 melon, then toss in a large bowl with 2 tbsp white wine vinegar; season with salt. Transfer melon to a platter, drape 2 oz prosciutto over top, and sprinkle almond mixture over.
