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    Summer Melon Salad

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    Summer Melon Salad

    1.5 c. cantaloupe balls
    1.5 c. honeydew balls
    1.5 c. watermelon balls (seedless preferred)
    3 oz. thinly sliced prosciutto
    2 T. aged balsamic vinegar
    Cracked black peppercorns, to taste

    Cut the melons into balls as close as possible to serving time.
    Keep them chilled until you are ready to serve the salad.
    Arrange the melon and prosciutto on chilled plates and
    drizzle each serving with a teasoon of the balsamic vinegar.
    Scatter with cracked peppercorns, if desired.
    Makes 6 servings.

    NOTE: From Meals in a Zap. 2001


 

 

 

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