Serves: 4 to 6
½ cantaloupe melon, sliced into ¼-inch pieces, seeds and skin removed
8 to 10 slices of Prosciutto
(the packaged variety comes pre-sliced; if ordering from a deli, request paper-thin slices and have them place deli paper between each slice so they do not stick together.)
Balsamic reduction, 1 to 2 tablespoons for drizzling CLICK HERE FOR RECIPE
Extra Virgin Olive Oil, 1 to 2 tablespoons for drizzling and 1 tablespoon for greens
1 cup spring greens, tossed lightly with olive oil and sea salt
Lay prosciutto slices on a plate or platter, slightly overlapping to cover the entire surface. Arrange the cantaloupe slices over the prosciutto in a spiral design. Drizzle the platter with balsamic reduction and extra virgin olive oil. To finish, place the spring greens in the center of the plate and serve.
Tony’s tips: To prevent the meat from drying out, this dish is best when served immediately. However, if you need to do some early preparation, you can cut the melon in advance and store in an airtight container for up to one day before serving.
The prosciutto can be layered on the plate/platter, but be sure to cover well with plastic wrap to prevent drying. Store in the refrigerator for up to one day.
Mix the greens with olive oil just before serving.