Summer Melon Salad with Prosciutto
1 1/2 C. cantaloupe balls
1 1/2 C. honeydew balls
1 1/2 C. watermelon balls
3 oz. thinly sliced prosciutto
2 T. aged balsamic vinegar
cracked black peppercorns, to taste
Cut the melons into balls as close as possible to serving time. Keep them chilled until you are ready to serve the salad. Arrange the melon and prosciutto on chilled plates and drizzle each serving with a teaspoon of the balsamic vinegar. Scatter with cracked peppercorns, if desired.
Makes 6 servings.
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