Recipe by Ilysse
This is wonderful. Don't run because it sounds different. If you like prosciutto and melon you will probably like this. Comes from The Italian Country Table by Lynne Rossetto Kasper.
- 680.38 g cantaloupe, seeds removed
- salt and pepper
- 9.85 ml fruity extra virgin olive oil
- 9.85 ml white wine vinegar (I've used red with good results)
- 9.85 ml snipped fresh chives or 9.85 ml scallion tops
- 2 slice soppressata, cut into thin strips (or your favorite salami)