Shaved Cantaloupe and Prosciutto Salad

Shaved Cantaloupe and Prosciutto Salad
Photo by Thomas J. Story


  • 8 to 10 large mint leaves, sliced thinly
  • 4 slices (1 oz.) thinly sliced prosciutto
  • 2 tablespoons extra-virgin olive oil
  • 1 ripe cantaloupe, halved, seeded, and rind cut off

1. Heat oven to 350°. Set a rack over a rimmed baking sheet. Lay prosciutto on rack and bake until crisp, 8 to 10 minutes. Let cool, then break into shards and chips. 2. Shave off ribbons of cantaloupe onto a large serving platter, using a vegetable peeler, mandoline, or very sharp knife. Sprinkl...

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