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MELON AND PROSCIUTTO

  • Cooks . com
  • Aug 9, 2016
  • 1 min read

MELON AND PROSCIUTTO 1/4 honeydew melon 1/4 cantaloupe 1 tbsp. fresh lemon juice 1-1/2 tsp. extra-virgin olive oil 1/3 lb. thinly sliced Prosciutto

Discard rind from melons and thinly slice melon. In a large bowl, drizzle melon with lemon juice and oil and lightly toss. On each of four plates, decoratively arrange melon and Prosciutto. Serves 4.

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