Cantaloupe & Prosciutto Salsa Cruda

• 1 whole Medium Cantaloupe
• 1 whole Large Shallot
• 4 slices Prosciutto (a Little Thicker Than Paper-thin)
• 1 bunch Italian Parsley (a Handful)
• 2 Tablespoons Balsamic Vinegar
• 2 Tablespoons Honey
• 1 teaspoon Kosher Salt
• 1 teaspoon Ground White Pepper

1. Cut the cantaloupe in half and seed it.
2. Note: if you dont want to use the rind as a bowl, skip the next three steps.
3. Use an ice cream scoop to remove all but about 1/4 of the flesh from one half of the melon, as shown.
4. Set the flesh aside.
5. If the hollow rind wont sit upright on its own, cut a small sliver off of the bottom center to make a flat spot.
6. Put the rind bowl in a large zip-top bag and freeze it.
7. Cut all of the melon to a medium dice and put it in a large mixing bowl.
8. Chop the prosciutto to approximately 1/4.
9. Mince the shallot and chop the parsley (mediumyou need about 1/3 cup).
10. Add the prosciutto, shallot, parsley, salt and pepper to the mixing bowl.
11. Whisk the vinegar and honey together in a small bowl, then add it to the melon.
12. Mix the salsa well, cover and refrigerate at least two hours, stirring occasionally.
13. Serve and enjoy!

cantaloupe, shallot, paper, italian parsley, balsamic vinegar, honey, kosher salt, ground white pepper

Taken from tastykitchen.com/recipes/appetizers-and-snacks/cantaloupe-prosciutto-salsa-cruda/ (may not work)