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Melon and Prosciutto Salad with Parmigiano-Reggiano

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield 8 servings (serving size: about 3/4 cup)
This colorful appetizer recipe would be a fine addition to an antipasto spread. Parmigiano-Reggiano provides nutty contrast to sweet melons and mirrors the taste of salty prosciutto.

Ingredients

  • 3 cups (1/2-inch) cubed honeydew melon (about 1/2 medium melon)
  • 3 cups (1/2-inch) cubed cantaloupe (about 1 medium melon)
  • 2 tablespoons thinly sliced fresh mint
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon freshly ground black pepper
  • 2 ounces thinly sliced prosciutto, cut into thin strips
  • 1/2 cup (2 ounces) shaved fresh Parmigiano-Reggiano cheese
  • Cracked black pepper (optional)
  • Mint sprigs (optional)

Nutrition Information

  • calories 87
  • caloriesfromfat 30 %
  • fat 2.9 g
  • satfat 1.5 g
  • monofat 0.5 g
  • polyfat 0.1 g
  • protein 5.3 g
  • carbohydrate 11.1 g
  • fiber 0.6 g
  • cholesterol 11 mg
  • iron 0.4 mg
  • sodium 271 mg
  • calcium 94 mg

How to Make It

  1. Combine first 5 ingredients, tossing gently. Arrange melon mixture on a serving platter. Arrange prosciutto evenly over melon mixture; sprinkle with Parmigiano-Reggiano. Garnish with cracked black pepper and fresh mint sprigs, if desired.

  2. Wine note: I adore the sweet-salty-herbal flavor of this salad. It's so refreshing and so summery. A good wine partner should exude the same characteristics. While you could opt for an Italian pinot grigio, I find a fuller-bodied California pinot grigio works even better, especially given the full flavors of the prosciutto, mint, and Parmigiano. A great choice: Estancia Pinot Grigio 2005 (California), $ --Karen MacNeil