Melon and Prosciutto(Alfresco Summer Dinner with Leslie and Bob E.)
Melon And Prosciutto(Alfresco Summer Dinner With Leslie And Bob E.) is an easy dinner. Made with 1/4 honeydew melon, 1/4 cantaloupe, 1 tbsp. fresh lemon juice, 1-1/2 tsp. extra-virgin olive oil and 1/3 lb. thinly sliced prosciutto, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
π Recipe adapted from RecipeNLG-Full
π¨βπ³ Instructions
Discard rind from melons and thinly slice melon.
In a large bowl, drizzle melon with lemon juice and oil and lightly toss.
On each of four plates, decoratively arrange melon and Prosciutto. Serves 4.
π· Perfect Pairings
Complete your meal with these
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