Recipe

Melon And Prosciutto Salad With Parmigiano-reggiano Recipe


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Ingredients
  • 2 tbsps thinly sliced fresh mint
  • 1/4 tsp freshly ground black pepper
  • 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

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