Melon Salad with Balsamic Mint
source: Epicurious
2 tablespoons balsamic vinegar
2 tablespoons minced fresh mint leaves plus mint sprigs for garnish
1 tablespoon sugar
twelve 1/4-inch-thick wedges of seeded and peeled honeydew melon or cantaloupe
4 thin slices of prosciutto (about 2 ounces)
- 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.
- Serve.
The sauce makes an interesting, strong salad dressing.
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