Cantaloupe With Jamon

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READY IN: 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For the Vinaigrette:
  • Pour vinegar into a small bowl. Gradually whisk in the olive oil. Season with salt, to taste. Set aside.
  • For the Cantaloupe:
  • Cut each melon quarter into 4 long wedges. Partially cut the melon on each wedge into 4 or 5 sections (do not cut through peel). This can be done up to 2 hours ahead of time.
  • Slide the ham slices into each cut in the melon wedges. Arrange the melon wedges onto a large platter. Drizzle with the vinaigrette, sprinkle with the chives.
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