Can be prepared in 45 minutes or less.

Serves 4 as a first course.

INGREDIENTS

  • 2 tablespoons balsamic vinegar
  • 2 tablespoons minced fresh mint leaves plus mint sprigs for garnish
  • 1 tablespoon sugar
  • twelve 1/4-inch-thick wedges of seeded and peeled honeydew melon or cantaloupe
  • 4 thin slices of prosciutto (about 2 ounces)

    DIRECTIONS

    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.