Mount Pleasant Magazine March/April 2016

IGT 29

www.GoldenSpoonAwards.Restaurant | www.MountPleasant.Restaurant

Melon and Prosciutto Saladwith

Parmigiano Reggiano

Eight servings

IngredIents:

3 cups (1/2 inch) cubed honeydew melon (about 1/2

medium melon)

3 cups (1/2inch) cubed cantaloupe (about 1 medium melon)

3 tablespoons thinly sliced fresh mint

1 tablespoon fresh lemon juice

1/4 teaspoon freshly ground black pepper

2-3 ounces thinly sliced prosciutto, cut into thin strips

1/2 cup (2 ounces) shaved fresh Parmigiano Reggiano cheese

Cracked black pepper (optional)

Mint sprigs (optional)

PreParatIon:

Combine first five ingredients, tossing gently. Arrange

melon mixture on a serving platter. Arrange prosciutto

evenly over melon mixture; sprinkle with Parmigiano

Reggiano. Garnish with cracked black pepper and fresh

mint sprigs.

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AnnuAl