SUMMER PROSCIUTTO AND MELON

 well friends This colorful appetizer recipe would be a fine, addition to your Summer salad collection The flavors just pumps up with its deep savoriness. i hope you all will like it kiss

Summer Prosciutto and Melon

Ingredients:

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
1 teaspoon fresh lemon juice
1/4 teaspoon freshly ground black pepper
2 ounces thinly sliced prosciutto, cut into thin strips
1/2 cup (2 ounces) shaved fresh Parmigiano-Reggiano cheese
Cracked black pepper (optional)
Mint sprigs (optional)

Preparation

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 salad. It's so refreshing and so summery. A good wine partner should exude the same characteristics. 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, and Parmigiano.

 Nutritional Information
Amount per serving

Calories: 87
Calories from fat: 30%
Fat: 2.9g
Saturated fat: 1.5g
Monounsaturated fat: 0.5g
Polyunsaturated fat: 0.1g
Protein: 5.3g
Carbohydrate: 11.1g
Fiber: 0.6g
Cholesterol: 11mg
Iron: 0.4mg
Sodium: 271mg
Calcium: 94mg

Kiss to all