½ cup seedless blackberry jam or preserves
¼ cup balsamic vinegar
1 tablespoon extra virgin olive oil
plus more for drizzling
1 small cantaloupe
1 small honeydew
1 bunch small radishes
8 ounces small fresh mozzarella balls (ciliegine size)
1 large bunch mint
1 pint fresh blackberries
- Whisk together blackberry jam, balsamic vinegar, and olive oil in a small bowl. Season with salt and pepper and set aside.
- Using a melon baller, scoop out flesh of cantaloupe and honeydew. Slice radishes into ⅛-inch thick rounds.
- Toss together melon balls, radishes, mozzarella, mint, and blackberries. Arrange on a serving plate, then drizzle with olive oil and sprinkle with coarse salt. Serve alongside blackberry balsamic vinaigrette.
- [Sponsored] Recipe courtesy of J. Lohr Vineyards in San Jose, California