Ingredients
2 tbsp. balsamic vinegar
2 tbsp. mint leaves
2 tbsp. mint sprigs , for garnish
1 tbsp. sugar
12 ¼ honeydew melon , or cantaloupe, thick wedges seeded and peeled
4 prosciutto, thin slices , about 2 oz.
Preparation
In a small bowl, stir together the vinegar, the minced mint, and the sugar, let the mixture stand for 30 minutes, and force it through a fine sieve set over a bowl, pressing hard on the solids.
Arrange 3 wedges of the melon on each of 4 chilled plates and drizzle each serving with some of the vinegar mixture.
Drape each serving of melon with a slice of the prosciutto and garnish the plates with the mint sprigs.
