Melon Ribbons with Prosciutto Recipe
By Published: August 1, 2016
- Yield: 6-8 Servings
Ingredients
- 2 honeydew melons not too ripe, cut in half and seeded
- 1 cantaloupe (not too ripe, cut in half and seeded
- 3 tablespoons lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon white pepper
- 1/4 cup coarsely chopped fresh mint divided
- 1/4 pound prosciutto
Instructions
- With a vegetable peeler, shave along the edges of the cut melons to make long, thin ribbons. Carefully transfer to a mixing bowl and sprinkle with the lemon juice, salt, pepper and half of the mint. Toss gently to combine. Divide among chilled serving plates and arrange the prosciutto over each. Sprinkle with the remaining mint and serve immediately.
