Melon and Prosciutto

Melon and Prosciutto
  • Prep Time
  • 4Servings


  • 2 lemons, juiced, plus 3 tsp. zest
  • 2 teaspoons honey
  • Salt and pepper
  • 6 tablespoons EVOO
  • 6 ounces sliced prosciutto
  • 1/2 cantaloupe, peeled and cut into 1-inch wedges
  • 1/2 honeydew melon, peeled and cut into 1-inch wedges
  • 15 mint leaves, torn


In a small bowl, combine the lemon juice and zest, honey and 1/4 tsp. each salt and pepper; whisk in the EVOO.

Drape the prosciutto onto each melon slice and drizzle with the lemon vinaigrette. Sprinkle the mint leaves on top and season with a pinch salt.