Grilled Asparagus and Melon Salad

Salty, sweet, smoky and crunchy, Grilled Asparagus and Melon Salad brings together all the flavors and textures of summer in one simple dish. So easy to make and decadent, this dish will be a great addition to your springtime feast.

                                                          Grilled Asparagus and Melon Salad
                                                                            adapted from
                                                                         Giada At Home
                                                                    Giada De Laurentiis

Ingredients 

2 ounces thinly sliced prosciutto
2 tablespoons pine nuts
1 pound asparagus, trimmed
2 tablespoons plus 2 teaspoons olive oil
Salt and freshly ground black pepper
2 tablespoons fresh lemon juice (from 1 lemon)
1/4 small melon, peeled, seeded, and cut
   into 3/4-inch cubes
4 ounces fresh mozzarella or burrata cheese, cut
   into 3/4-inch cubes

Directions

Place an oven rack in the center of the oven and preheat the oven to 375°.

Line a rimmed baking sheet with parchment paper. Place the prosciutto  in a single  on the prepared baking sheet. Bake for 12 to 14 minutes,  until crispy. Drain the prosciutto on paper towels and set aside to cool. Chop the prosciutto into 1/4-inch pieces.

Meanwhile, heat a small, heavy skillet over medium-low heat. Add the pine nuts to the hot skillet and stir them until they become fragrant and golden brown, about 5. Transfer to a plate to cool.

Place a grill pan over medium-high heat or preheat a  gas or charcoal grill.

In a medium bowl, toss together the asparagus and 2 tablespoons of the olive oil. Season with salt and pepper. Grill for 2 to 3 minutes on each side until crisp-tender.

In a medium bowl, combine the lemon juice and 2 tablespoons olive oil. Whisk until combined. Season with salt and pepper. Add the melon and mozzarella cheese. Toss to coat.

Arrange the asparagus on a platter. Spoon the melon and mozzarella cheese on top of the asparagus.  Drizzle any remaining dressing from the bowl over the top. Sprinkle with the prosciutto and pine nuts and serve.

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