| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Sami |
June 1993 |
1 |
Servings |
INGREDIENTS
| 2 |
T |
Balsamic vinegar |
| 2 |
T |
Minced fresh mint leaves |
|
|
plus mint sprigs |
|
|
for garnish |
| 1 |
T |
Sugar |
|
|
Twelve, 1/4-inch-thick |
|
|
wedges of seeded |
|
|
and peeled honeydew |
|
|
melon or cantaloupe |
| 4 |
|
Thin slices prosciutto |
|
|
about 2 ounces |
INSTRUCTIONS
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. Serves 4 as a first course. Gourmet June 1993 Converted by
MC_Buster. Converted by MM_Buster v2.0l.
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