Shelly's Recipe

CANTALOUPE AND PROSCIUTTO SALAD

Category: Salad

1 cantaloupe
6 oz thinly sliced Prosciutto Parma
1 head of Boston (Bibb) lettuce
2 tbsp Olive Oil
1 tbsp balsamic vinegar
4 tbsp toasted, sliced almonds
salt and pepper, to taste

Cut cantaloupe in half, scoop out seeds and stringy pulp. Using a melon baller, scoop out balls of melon and place in bowl. Cut prosciutto ham into thin strips and set aside.

Wash and dry lettuce, then tear into bite-size pieces. Place lettuce, prosciutto and melon balls in bowl together.

Mix olive oil and balsamic vinegar in small bowl together, drizzle over lettuce, melon and prosciutto. Add salt and pepper, to taste. Toss well.

Toast almonds in pan, watching carefully so as not to burn them. Add almonds to top of salad when they've cooled slightly. Serves 4-6