Melon and Prosciutto Salad with Parmigiano-Reggiano

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Lauren Hallemann

ingredients

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

Source: Cathy Sowers

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