Friday, May 24, 2013
Italian Prosciutto & Melon
Looking for a dish off the beaten path? Use your melon. This prosciutto & melon salad is a classic that makes for great light fare. It's perfect for a summer day with a cold glass of iced tea.
At a glance
- 2 tbsp. balsamic vinegar
- 2 tbsp. minced fresh mint leaves plus mint sprigs for garnish
- 1 tbsp. sugar
- 12 1/4 inch -thick wedges seeded and peeled honeydew melon or cantaloupe
- 4 thin slices of prosciutto (about 2 oz.)
In a small bowl, stir together the vinegar, the minced mint, and the sugar, let the mixture stand for 30 minutes, and force it through a fine sieve set over a bowl, pressing hard on the solids. Arrange 3 wedges of the melon on each of 4 chilled plates and drizzle each serving with some of the vinegar mixture. Drape each serving of melon with a slice of the prosciutto and garnish the plates with the mint sprigs.
Ready in 30 min