Prosciutto and Melon Salad
By Deen Brothers
- Servings: 4
- 1 large can taloupe
- 8 thin slices prosciutto
- 2 tablespoons Italian sweet vermouth
- Fresh mint leaves for garnish
Cut the melon into wedges, then carve away the rind.
Arrange the melon wedges on a platter. Lay prosciutto strips over melon wedges. Drizzle vermouth over the prosciutto and garnish with mint leaves. Serve immediately.