Cantaloupe with Prosciutto


A first course of prosciutto served with the sweetest melon you can find and drizzled with our dressing, is an elegant, simple and refreshing start to a summer meal.

Ingredients

2 tablespoons balsamic vinegar
2 tablespoons GOLDEN BLOSSOM HONEY
2 tablespoons fresh mint leaves, chopped
12 thin slices chilled cantaloupe, rind removed
4 thin slices prosciutto, cut into thin strips

Directions

In a small bowl mix together vinegar, honey and mint leaves. Let stand at room temperature while you prepare the melon and prosciutto. Place 3 slices of fruit on each plate. Drape with several strips of prosciutto and drizzle with dressing. Garnish with a whole mint leaf if desired.

Serves: 4


golden blossom honey product