Melon and Prosciutto with Balsamic Vinegar and Mint

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Cured ham and fruit go together suprisingly well in this dish.

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Ingredients

  • 2 Tbs. balsamic vinegar
  • 2 Tbs. minced fresh mint leaves plus mint sprigs for garnish
  • 1 Tbs. sugar
  • 12 1/4”-thick wedges seeded and peeled honeydew melon or cantaloupe
  • 4 thin slices of prosciutto (about 2 oz.)

Directions

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.

Yield: 4 servings.