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Prosciutto & Melon Panzanella

Ingredients

• 2 tbsp olive oil
• 1 tbsp of apple cider vinegar (or
• champagne vinegar)
• 1 tsp honey
• zest of half a lemon

• ½ cantaloupe
• 6 slices of prosciutto
• 1 ball of burrata
• 4 slices of torn sourdough
• 1 small shallot, thinly sliced
• ¼ cup pistachios
• handful of mint and basil

Directions

1. Tear the bread and toast it in olive oil and salt until golden with crisp edges
2. Bake the prosciutto at 400 until shattery, about 5 minutes, then break into peices ball the cantaloupe and toss with shallots, herbs, pistachios, and bread. Mix in dressing
3. Transfer to a platter and tear burrata and place over the top. Finish with the crispy prosciutto, black pepper, olive oil, and flaky salt