Melon Caprese Skewers with Basil Vinaigrette May 23, 2019 by Jenny Chang Leave a Comment Melon Caprese Skewers with Basil Vinaigrette 2019-06-20 00:25:53 Print Ingredients 1/2 cup Basil Vinaigrette (recipe below) 1 small cantaloupe, scooped into balls 1 small honeydew, scooped into balls 1 small seedless watermelon, scooped into balls 20 fresh water-packed mozzarella balls, drained 10 thin slices prosciutto, cut in half lengthwise, gathered into ruffle Basil leaves Small wooden skewers Maldon sea salt Freshly cracked black pepper Basil Vinaigrette 1 shallot, roughly chopped 2 cup tightly packed basil leaves, stems removed (about 4 ounces) 1 glove garlic 1/2 teaspoon red pepper flakes 1/2 cup olive oil 2 tablespoons red wine vinegar 1 teaspoon salt Instructions Thread an assortment of the ingredients on the skewer - melon ball, basil leaf, mozzarella ball, ruffled prosciutto, etc. Arrange skewers on platter. Drizzle with Basil Vinaigrette and sprinkle with Maldon sea salt and cracked pepper. Basil Vinaigrette Combine all ingredients in a high-powered blender and blend for 60 seconds until very smooth. Adjust salt and pepper as needed. Will keep refrigerated for up to 3 days. Adapted from What’s Gaby Cooking Adapted from What’s Gaby Cooking Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/