Melon and Prosciutto Salad with Parmigiano-Reggiano

Melon and Prosciutto Salad with Parmigiano-Reggiano
Photo by Becky Luigart-Stayner


  • 2 ounces thinly sliced prosciutto, cut into thin strips
  • Mint sprigs (optional)
  • 3 cups (1/2-inch) cubed honeydew melon (about 1/2 medium melon)
  • 3 cups (1/2-inch) cubed cantaloupe (about 1 medium melon)
  • 2 tablespoons thinly sliced fresh mint
  • Cracked black pepper (optional)
  • ¼ teaspoon freshly ground black pepper
  • + 2 more ingredients
    • 1 teaspoon fresh lemon juice
    • ½ cup (2 ounces) shaved fresh Parmigiano-Reggiano cheese

Combine first 5 ingredients, tossing gently. Arrange melon mixture on a serving platter. Arrange prosciutto evenly over melon mixture; sprinkle with Parmigiano-Reggiano. Garnish with cracked black pepper and fresh mint sprigs, if desired. Wine note: I adore the sweet-salty-herbal flavor of this s...

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