Funny things happen when it comes to food fate. In the past week I have eaten a combination of melon and prosciutto on three different occasions. It seems like this is the trendy dish for fall, so when I came across this delightful recipe for a Tuscan Melon Salad with Balsamic Vinaigrette and Crispy Prosciutto this morning, I just had to share!!
What you’ll Need:
1 small tuscan melon (or cantaloupe), peeled, seeds removed and sliced in 1/4” wedges
3 slices prosciutto
3 tablespoons extra virgin olive oil
1-2 tablespoons lime juice
2 teaspoons honey
2 tablespoons chopped, fresh basil (plus more whole leaves for garnish)
salt & pepper (lots of pepper)
To take this Not Without Salt recipe from late summer to fall, I would add some walnuts or sliced almonds and replace the basil with thyme!
(Image via Not Without Salt)