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

INGREDIENTS

1 tablespoon Sherry wine vinegar

1 teaspoon honey

¼ 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

INSTRUCTIONS

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.

Drape prosciutto.

Sprinkle remaining freshly sliced mint on top. Serve.

NOTE

This is adapted from a recipe that appeared in the September, 2005 issue of  Bon Appetit, September 2005.

– The Gourmet Review