Cantaloupe with Prosciutto

A first course of prosciutto served with the sweetest melon you can find and drizzled with our dressing, is an elegant, simple and refreshing start to a summer meal.


2 tablespoons balsamic vinegar


2 tablespoons fresh mint leaves, chopped

12 thin slices chilled cantaloupe, rind removed

4 thin slices prosciutto, cut into thin strips

Honey Tips

Honey Is One of the Oldest Foods

Honey is one of the oldest foods in existence. It was found in the tomb of King Tut and was still edible since honey never spoils.


In a small bowl mix together vinegar, honey and mint leaves. Let stand at room temperature while you prepare the melon and prosciutto. Place 3 slices of fruit on each plate. Drape with several strips of prosciutto and drizzle with dressing. Garnish with a whole mint leaf if desired.Serves: 4