Melon and Prosciutto Salad with Parmigiano-Reggiano
Meat isn't exactly the first thing that comes to mind to pair with fruit, but salty, chewy prosciutto and sweet, juicy honeydew
and cantaloupe are a magical combination that's a staple of the antipasto platter. This salad works nicely as either an appetizer
before or a dessert after a superfast Italian pasta.
View Recipe: Melon and Prosciutto Salad with Parmigiano-Reggiano