3 c (1/2-inch) cubed honeydew melon (about 1/2 medium melon)
1/2 c (2 oz) shaved fresh Parmigiano-Reggiano cheese
2 oz thinly sliced prosciutto, cut into thin strips
3 c (1/2-inch) cubed cantaloupe (about 1 medium melon)
1 tsp fresh lemon juice
Cracked black pepper (optional)
Mint sprigs (optional)
Directions
Step #1 Combine first 5 ingredients, tossing carefully.
Step #2 Arrange melon mixture on a serving platter.
Step #3 Arrange prosciutto evenly over melon mixture; sprinkle with Parmigiano-Reggiano.
Step #4 Garnish with cracked black pepper & fresh mint sprigs, if desired.
Step #5 Wine note: I adore the sweet-salty-herbal flavor of this salad.
Step #6 It's so refreshing & so summery.
Step #7 A good wine partner should exude the same characteristics.
Step #8 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, & Parmigiano.
Enjoy the Melon & Prosciutto Salad with Parmigiano-Reggiano recipe