Melon Carpaccio with Prosciutto

By ldelmas

Ingredients

• 1/2 cantaloupe or honeydew melon, chilled; or 1/4 of a seedless watermelon, chilled
• 1 Tbsp sherry vinegar
• 1 Tbsp extra virgin olive oil
• 1/2 Tbsp honey
• 1 oz thinly sliced prosciutto, julienned
• 1 tsp fresh thyme leaves, chopped
• Fresh cracked pepper, to taste

Details

Servings 1
Adapted from qvc.com

Preparation

Step 1

Preparation:

Chill 2 serving plates in the freezer until ready to plate.


Remove the rind and any seeds from the melon. With a knife or a mandolin, thinly slice (slightly thicker than paper thin) the melon along the longest side of the flesh. Set aside.


In a small mixing bowl, combine the sherry vinegar, olive oil, and honey to make the dressing.


When ready to serve, remove the serving plates from the freezer and divide the melon between them, shingling a single layer over surface of the plate. Divide the prosciutto and the thyme leaves over the melon. Using a spoon, drizzle the dressing over the carpaccio. Sprinkle with fresh black pepper to taste.