Watermelon & Prosciutto Salad with Mozzarella Cream

Sometimes Charlotte likes to make nice, simple, light dishes.  Things that are a breeze to whip up and won’t weigh you down once eaten – like the tried and true classic of melon and prosciutto.  But then, sometimes, she likes to take those simple little dishes and see if she can make them just heavy enough that a quick nap after mealtime seems like the perfect follow-up.  Because why eat melon and prosciutto when you can have watermelon and prosciutto salad with mozzarella cream, she reasons?  Right?  Who would do such a thing?  Who would deny themselves the sheer joy of homemade mozzarella cream?  Even lactose intolerant people are furiously nodding their heads in agreement right now.
Many of you may have heard of, or may currently be on, the big burrata craze that’s happening all over town and throughout the nation (burrata is a wonderful fresh cheese made from mozzarella and cream).   Charlotte decided to make an at home version, which ends up being a little more velvety and is more easily mixed with add-ins, like her chive oil.  Yup, chive oil.  See – why just melon when you can be adding all this other awesome stuff in with it?Sweet, juicy watermelon allows this dish to keep a great deal of its lightness.  The fresh mint also brightens this dish, adding a vibrant flavor that partners beautifully with the decadence of the mozzarella cream. 

Watermelon & Prosciutto Salad with Mozzarella Cream
Recipe by Charlotte Abrams

serves 4 as a first course4 ounces fresh mozzarella
1/4 cup heavy cream
1/4 cup milk
2 packed tablespoons chopped chives
1/2 cup high quality extra virgin olive oil
4 cups diced watermelon
4 slices prosciutto
1 lemon, cut into 4 wedges
coarse sea salt and freshly ground pepper
fresh mint leaves, for garnishIn a food processor, combine mozzarella, heavy cream, and milk; process until smooth and creamy, about 1 minute. Transfer mozzarella cream to a small bowl and wipe out machine. Combine chives, olive oil, and a pinch of salt to now clean food processor. Process until green and smooth, about 1 minute. Strain through a fine-mesh strainer, discard solids or use for another purpose (like to flavor scrambled eggs). Assemble salad by layering a scoop of whipped mozzarella on each plate, top with watermelon, then prosciutto, drizzle with chive oil, season with salt and pepper, and garnish with mint. Squeeze lemon wedge over top just before serving. Garnish with additional torn mozzarella pieces, if desired.