Chef Coe's Shaved Melon Summer Salad

Shaved Melon Salad

Chef Stephen Coe makes the best of luscious summer produce in this sumptuous salad.
Servings 4


  • 8 thin slices prosciutto
  • cups fresh shelled peas or halved snap peas
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • cup extra-virgin olive oil
  • Salt and pepper to taste
  • 3 ounces arugula stems removed
  • ½ cup fresh pea shoots
  • 1 radish thinly sliced
  • 3 ounces burrata
  • 4 ounces honeydew melon thinly shaved
  • 4 ounces cantaloupe thinly shaved
  • 1 ounce vincotto or aged balsamic vinegar


  • Preheat oven to 375 degrees and bake prosciutto on a parchment-lined sheet for about ten minutes, or until sizzling and crisped. Set aside to cool.
  • Boil a saucepanful of water, drop in peas and boil ten seconds. Drain, drop in a bowl of ice water, and drain again. Shake as dry as possible.
  • Whisk together lemon juice, mustard, and olive oil, and season with salt and pepper to taste.
  • Spoon a puddle of dressing on each plate, followed by a bed of arugula, pea shoots, and radish slices. Top that with the melon, prosciutto, peas, and burrata. Finish salads by sprinkling with salt, pepper, vincotto or balsamic vinegar, and a touch more olive oil.


Read more about Chef Coe here.