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Cantaloupe-Honeydew Salad with Parmigiano-Reggiano and Prosciutto
Serves 8
Ingredients:
3 cups cantaloupe, 1" cubes
3 cups honeydew, 1/2" cubes
1 Tbsp. fresh lemon juice
1 Tbsp. freshed mint, thinly sliced
1/4 tsp. freshly ground black pepper
2 oz. prosciutto, cut into thin strips
1/2 cup fresh Parmigiano-Reggiano cheese, shaved
to taste black pepper, freshly ground
Directions:
In a serving bowl, combine and toss together cantaloupe, honeydew, lemon juice, mint and black pepper.
Place prosciutto strips atop melon.
Sprinkle with Parmigiano-Reggiano then season with black pepper.
