By Sarah Diebboll
Serves 6 to 8
For the Dressing:
juice and zest of 1 lime
1 teaspoon Aleppo pepper
Salt to taste
5 tablespoons extra-virgin olive oil
For the Salad:
1/3 lb thinly sliced prosciutto
6 oz. or about 6 cups of watercress
1 white peach
2 Kirby cucumbers
3 tablespoons crushed cashews
3 tablespoons mint roughly chopped fresh tarragon
Whisk together lime juice and zest, salt, Aleppo pepper, and olive oil.
Cut cantaloupe in half and remove seeds. Chop the interior into small wedges. Pit and cut your peach in half-moons. Peel and chop cucumbers into thin slices. Place in a mixing bowl and toss with 2 tablespoons of the dressing.
Roughly chop nuts and mint and set aside.
Arrange your watercress on a large platter so it covers the entire dish. Top the greens with your dressed fruit. Roughly tear bite-sized pieces of prosciutto and scatter them over the fruit. Drizzle on the remaining dressing. Top with crushed nuts and mint and serve.
Note: You can swap the watercress for peppery greens like arugula. If you don’t have cashews, you can substitute them with any nut—we suggest walnuts or pine nuts. We use a white peach to counter the sweetness the melon gives, but any peach variety will be just as delicious.