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 Magic

In the days before biology and botany were understood, people thought it was a special kind of magic that turned flower nectar into honey.


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