Serves 4
1/4 ripe cantaloupe
2 tablespoons very thinly sliced fresh mint leaves
1/2 teaspoon freshly ground black pepper
2 to 3 teaspoons white (or gold) balsamic vinegar
3-4 oz. thinly sliced prosciutto
2 tablespoons very thinly sliced fresh mint leaves
1/2 teaspoon freshly ground black pepper
2 to 3 teaspoons white (or gold) balsamic vinegar
3-4 oz. thinly sliced prosciutto
- Trim the peel of the melon and scoop out the seeds. Slice melon lengthwise into slender wedges, and then cut the wedges in half.
- Put the melon wedges in a medium bowl and toss them with the mint, pepper, and vinegar to taste.
- Tear the prosciutto lengthwise into 1- to 2-inch-wide strips and wrap a strip or two around each piece of melon.
