Today's recipe is for a summer salad with watermelon, sliced prosciutto, mixed greens, fresh dates and toasted sliced almonds.
1 cup sliced almonds
extra virgin olive oil
2 tbsp fresh chopped mint
Begin by toasting a handful of sliced almonds in a heavy bottomed pan with 1-2 tsp of olive oil until the almonds become golden brown.
Season the almonds with salt and remove them from the pan to cool.
Next, partially slice each date in half lengthwise and remove the pit, allowing three to four dates per salad.
Gently stuff each date with goat cheese.
To make the dressing, squeeze the juice from 1/2 lime into a large mixing bowl, adding 2 tbsp of extra virgin olive oil and 2 tbsp of fresh chopped mint. Whisk the mixture.
When it is time to assemble the salad, cut the watermelon into bite size wedges and place two slices of prosciutto onto each large salad plate.
Toss the mixed greens with the dressing and place a serving onto each plate of prosciutto and watermelon.
Finally, top it off with some watermelon wedges, goat cheese stuffed dates, toasted almonds, and a splash of extra virgin olive oil.