Melon And Prosciutto Salad With Parmigiano-Reggiano
- 3 cups (1/2-inch) cubed honeydew melon (about 1/2 medium melon)
- 3 cups (1/2-inch) cubed cantaloupe (about 1 medium melon)
- 2 tablespoons thinly sliced fresh mint
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon freshly ground black pepper
- 2 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)
- Combine first 5 ingredients, tossing gently. Arrange melon mixture on a serving platter. Arrange prosciutto evenly over melon mixture; sprinkle with Parmigiano-Reggiano. Garnish with cracked black pepper and fresh mint sprigs, if desired.
- Wine note: I adore the sweet-salty-herbal flavor of this salad. It's so refreshing and so summery. A good wine partner should exude the same characteristics. While you could opt for an Italian pinot grigio, I find a fuller-bodied California pinot grigio works even better, especially given the full flavors of the prosciutto, mint, and Parmigiano. A great choice: Estancia Pinot Grigio 2005 (California), $ --Karen MacNeil
honeydew melon, cantaloupe, mint, lemon juice, freshly ground black pepper, cheese, black pepper
Taken from www.myrecipes.com/recipe/melon-prosciutto-salad-with-parmigiano-reggiano (may not work)