Can be prepared in 45 minutes or less.
Recipe information
Yield
Serves 4 as a first course
Ingredients
2
tablespoons balsamic vinegar
2
tablespoons minced fresh mint leaves plus mint sprigs for garnish
1
tablespoon sugar
twelve 1/4-inch-thick wedges of seeded and peeled honeydew melon or cantaloupe
4
thin slices of prosciutto (about 2 ounces)
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Preparation
In a small bowl stir together the vinegar, the minced mint, and the sugar, let the mixture stand for 30 minutes, and force it through a fine sieve set over a bowl, pressing hard on the solids. Arrange 3 wedges of the melon on each of 4 chilled plates and drizzle each serving with some of the vinegar mixture. Drape each serving of melon with a slice of the prosciutto and garnish the plates with the mint sprigs.