Grilled Asparagus and Melon Salad

Grilled Asparagus and Melon Salad So, I started of one of my main courses, it’s my Grilled Asparagus with Melon. And I just put four slices of thinly slice prosciutto to in the oven, 350 for about 12 minutes until it’s nice and crisp because we’re going to top the salad with the crispy prosciutto. So a little bit of olive oil right over the asparagus just to give them nice gold grill marks and season them with a little salt and a little pepper. I love grilled asparagus. It’s something that’s really easy to make. So, I just toss these all together and then we’ll just place the asparagus on the grill. You want to hear that little bit of sizzle to know that the grill is nice and hot. Here we go. So, this is going to grill for a couple of minutes and I’m kind of watch them and rotate them here and there. So while those grill, I’m going to start on my vinaigrette. It’s very, very easy. A couple of tablespoons of extra virgin olive oil, a little salt and a little pepper and for a little acidity, lemon juice. We only need a couple of tablespoons of lemon juice so about a half of the lemon, you just squeeze right in there. A quick little whisk just to whisk the dressing together. So, let’s give these asparagus a quick little turn just to make sure that they are cook at all sides. So, now let’s grab our mozzarella and melon. So, I found some really sweet, yummy melon. And I’m using cantaloupe but you can use any kind of melon you want, Honeydew watermelon—whatever you find. The cantaloupe today was super sweet and yummy and I got it pre-cut just to save me a little time. Alright, and then some fresh mozzarella and I’m that just kind want to cut it about the same size as the melon. There we go. I’m going to toss the salad together. The vinaigrette is already in here so I’ll just give it a quick little toss just to flavor the melon and the mozzarella. Now it’s done and ready for the platter and here we go. We are going to start layering it all together. The asparagus— see how beautiful and green they are. And then we will put the salad right over the top, look at those colors. I take the prosciutto and just crumble it right over the top just like that, nice, crunchy crispy prosciutto. That little salty bite. Okay, for the final touch right on the top, I just sprinkle a few pine nuts for it like kind of that rich creamy flavor and that’s it.