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Categories:Viewed: 58 - Published at: 9 years ago
Ingredients
- 2 ripe cantaloupes
- 1/4 cup ice wine (Eiswein) or other sweet white dessert wine
- 2 tablespoons extra virgin olive oil
- 2 teaspoons champagne vinegar
- 1 tablespoon balsamic vinegar (preferably aged)
- Salt and freshly ground black pepper
- 8 thin slices prosciutto
- 4 cups baby mache or butter lettuce leaves, loosely packed
Method
- With a sharp knife, cut each cantaloupe in half through the stem end.
- Using a spoon, scoop out and discard the seeds and strings from each half.
- Then, with a large, sharp knife, cut each melon half into slices about 1/4-inch thick.
- With a paring knife, neatly cut away the rind and any hard, pale or green flesh from each slice, leaving just the ripe orange fruit.
- Arrange the cantaloupe slices in a large, shallow dish.
