126 - Melon and Prosciutto Salad with Parmigiano Reggiano

IMG_9974.jpg
IMG_9974.jpg

126 - Melon and Prosciutto Salad with Parmigiano Reggiano

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This colorful appetizer recipe would be a fine addition to an antipasto spread. Parmigiano Reggiano provides nutty contrast to sweet melons and mirrors the taste of salty prosciutto.
Yield: 8 servings
Ingredients
3 cups (1/2inch) cubed honeydew melon (about 1/2 medium melon)
3 cups (1/2inch) cubed cantaloupe (about 1 medium melon)
3 tablespoons thinly sliced fresh mint
1 tablespoon fresh lemon juice
1/4 teaspoon freshly ground black pepper
2 - 3 ounces thinly sliced prosciutto, cut into thin strips
1/2 cup (2 ounces) shaved fresh Parmigiano Reggiano cheese
Cracked black pepper (optional)
Mint sprigs (optional)
Preparation
Combine first 5 ingredients, tossing gently. Arrange melon mixture on a serving platter. Arrange prosciutto evenly over melon mixture; sprinkle with ParmigianoReggiano.
Garnish with cracked black pepper and fresh mint sprigs, if desired.