Recipe: Watermelon & Prosciutto Salad with Mozzarella Cream


serves 4 as a first course
4 ounces fresh mozzarella
1/4 cup heavy cream
1/4 cup milk
2 packed tablespoons chopped chives
1/2 cup high quality extra virgin olive oil
4 cups diced watermelon
4 slices prosciutto
1 lemon, cut into 4 wedges
coarse sea salt and freshly ground pepper
fresh mint leaves, for garnish

In a food processor, combine mozzarella, heavy cream, and milk; process until smooth and creamy, about 1 minute. Transfer mozzarella cream to a small bowl and wipe out machine. Combine chives, olive oil, and a pinch of salt to now clean food processor. Process until green and smooth, about 1 minute. Strain through a fine-mesh strainer, discard solids or use for another purpose (like to flavor scrambled eggs). Assemble salad by layering a scoop of whipped mozzarella on each plate, top with watermelon, then prosciutto, drizzle with chive oil, season with salt and pepper, and garnish with mint. Squeeze lemon wedge over top just before serving. Garnish with additional torn mozzarella pieces, if desired.



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