Melon Ball Salad with Mint and Prosciutto
This is just a classic dish. It’s also one of the most favorite combined “taste sensations”. This historic combination is perfectly matched.Normally, fresh melons are brought into the home, where very thin slices of cured and dried prosciutto are wrapped around the peeled wedges and eaten. A summer delight!Here the dish is a little simplified: the melons tossed with a very light dust of salt, pepper and olive oil. There’s also a few sliced mint leaves. Finally, beautifully thinly sliced ribbons of prosciutto!
1 medium-sized (552g) cantaloupe
1/4 cup (22g) fresh mint, thinly sliced
6 thin slices (180g) prosciutto, cut into ribbons
1/4 cup (54g) olive oil, good quality
salt and fresh cracked pepper, to taste
Totals (of 6 Servings):
1. Cut your melon in half and scoop out the seeds.
2. With a melon-baller, ball your melon halves, until you can ball them no longer. (alternately, you can just cut cubes … if you’d like … the balls are just to have a different kind of shape).
3. Mix together your melon, prosciutto, olive oil, mint and salt and pepper.