Cantaloupe Prosciutto Salad
Sweet Missouri cantaloupe is in season. And this recipe features one of Chef Nicole's favorite combinations ever.
1/2 cantelope, cut into cubes
3-4 slices of proscuitto, chopped into small pieces
A few sprigs of mint, leaves picked off
1/4 cup pine nuts, toasted
1/4 cup balsamic vinegar
In a serving bowl, add melon. Top with proscuitto, mint, pine nuts and sprinkle with sea salt.
Add vinegar to small sauce pan and heat, until reduced by half. Drizzle over salad, toss and serve .