Summer Melon And Ham Salad With Burrata And Chile

• 1 teaspoon crushed red pepper (such as Aleppo)
• 2 tablespoons white balsamic vinegar
• 1/2 teaspoon minced shallots
• 1/2 teaspoon honey
• Dash of kosher salt
• 2 tablespoons canola or other neutral oil
• 1 small cantaloupe
• 1 small honeydew melon
• 2 ounces lower-sodium country ham, thinly sliced
• 4 ounces burrata or fresh mozzarella cheese
• 1/4 teaspoon cracked black pepper

1. Place crushed red pepper in a small dry skillet over medium heat. Toast 90 seconds, stirring frequently. Remove pan from heat; cool.
2. Combine vinegar, shallots, honey, and salt in a small bowl, stirring with a whisk. Slowly add oil, stirring constantly with a whisk.
3. Cut each melon in half lengthwise; remove and discard seeds, and cut melons into quarters. Shave 1 quarter of each melon into strips using a vegetable peeler to yield about 1 1/4 cups cantaloupe and 1 1/4 cups honeydew. Reserve remaining melon for another use. Arrange melon strips and ham slices on a platter so they overlap or intertwine. Spoon burrata evenly over top; sprinkle with toasted red pepper and cracked black pepper. Drizzle vinegar mixture over top.

red pepper, white balsamic vinegar, shallots, honey, kosher salt, other neutral oil, cantaloupe, honeydew, lower, mozzarella cheese, cracked black pepper

Taken from www.myrecipes.com/recipe/summer-melon-ham-salad-burrata-chile (may not work)