Mango, Prosciutto & Fresh Mozzarella Skewers  with Basil Vinaigrette
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Mango, Prosciutto & Fresh Mozzarella Skewers with Basil Vinaigrette

Prep: 20 minutes • Serves: 6

1 shallot, chopped
1/2 cup coarsely chopped fresh basil leaves plus additional for garnish
3 tablespoons white distilled vinegar
1 teaspoon Domino® Granulated Sugar
1/2 teaspoon salt
1/2 cup Pompeian® Extra Virgin Olive Oil
12 (3/4-inch) pieces fresh mango
6 slices prosciutto, slices rolled from short end and cut in half crosswise
1 package (8 ounces) fresh mozzarella ciliegine, drained
6 (6-inch) wooden skewers
1/4 teaspoon fresh ground black pepper

1. In blender, pulse shallot, basil, vinegar, sugar and 1/4 teaspoon salt until combined; with blender running, slowly add oil in a steady stream and purée until smooth. Makes about 1 cup.

2. Alternately thread mango, prosciutto and mozzarella onto skewers; place on serving plate. Drizzle skewers with 1/4 cup basil vinaigrette and sprinkle with remaining 1/4 teaspoon salt and pepper; garnish with basil.

Approximate nutritional values per serving (1 skewer):
189 Calories, 15g Fat (7g Saturated), 35mg Cholesterol,
310mg Sodium, 5g Carbohydrates, 1g Fiber, 10g Protein

Chef Tip:
Refrigerate remaining basil vinaigrette in an airtight container up to 1 week. Use to dress salads, stir into pasta or toss with roasted vegetables.