2 cups diced Watermelon, 1 inch cubes
1 tsp Balsamic Vinegar
1 tbsp Extra Virgin Olive Oil
2 tsp fresh Mint, chiffonade
1 oz Country Ham, chiffonade
1 oz Ricotta Cheese
To a bowl, add watermelon, vinegar, oil and 1 teaspoon mint; mix well.Transfer to a chilled soup bowl.
Top with ham, cheese and remaining mint.
Makes – 1 serving
Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.
All recipes are property of Quaintance-Weaver Restaurants, LLC., and unauthorized commercial use is forbidden.