| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Sami |
June 1993 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Balsamic vinegar |
| 2 |
tb |
Minced fresh mint leaves plus mint sprigs |
|
|
; for garnish |
| 1 |
tb |
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
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