This melon and prosciutto with mint vinaigrette recipe is healthy, easy to prepare, ¬†and takes about 10 minutes to make. You can use any type of melon that is in season. I love it because it can be made in advance, kept in the refrigerator and is ready to serve after guests arrive.
SERVINGS: ¬† ¬†2
1 tablespoon Sherry wine vinegar
1 teaspoon honey
¬ľ teaspoon aniseed
3 1/2 tablespoons thinly sliced fresh mint, divided
2 tablespoons olive oil
4 cups ¬†mixed baby greens or bibb lettuce (about 3 ounces)
4 ¬†honeydew or cantaloupe melon wedges, peeled
6 thin slices prosciutto
Whisk first 3 ingredients and 1 tablespoon mint in small bowl.
Whisk in oil.
Season dressing to taste with salt and pepper.
Toss greens with 2 tablespoons dressing in medium bowl.
Divide between 2 plates.
Place melon next to greens.
Sprinkle remaining freshly sliced mint on top. Serve.
This is adapted from a recipe that appeared in the September, 2005 issue of ¬†Bon Appetit, September 2005.
– The Gourmet Review