- 1 Sundia Cantaloupe, peeled, seeded, and cut into thin wedges/spears
- 12 Thin slices proscuitto, cut in halves into lengthwise strips
(about 5-6 ounces)
Herb and Olive Oil Vinaigrette
- 1⁄2 C. Extra-virgin olive oil
- 2 T. Balsamic vinegar
- 1⁄2 t. Grated lemon zest
- 2 T. Fresh lemon juice
- 1⁄4 t. Dried Italian herb blend
- 1/8 t. Cracked black pepper
- 1/8 t. Salt
Wrap each melon spear in the center with a strip of proscuitto. The proscuitto should stick to itself enough that you don’t need to secure it with a toothpick. Keep covered and refrigerated until ready to serve.
Whisk the vinaigrette ingredients together in a small bowl, and chill until ready to serve. Drizzle the proscuitto wrapped Cantaloupe with the vinaigrette before serving.
Serve over a bed of baby greens or Arugala and drizzle with vinaigrette as a salad or first course.
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