Fresh Melon and Prosciutto with Pomegranate Vinaigrette

This dish is excellent as an appetizer or as a first course for a decadent brunch.

Makes 8 servings

Fresh Melon and Prosciutto

½ cantaloupe, honeydes, crenshaw or other melon peeled, seeded and sliced lengthwise into wedges
8 slices prosciutto
¼ cup pomegranate seeds

Vinaigrette

2 teaspoons Pomegranate Glaze* or pomegranate juice reduced in half
1 teaspoon white balsamic vinegar*
½ teaspoon extra virgin olive oil
A dash of kosher or sea salt

1. Combine vinaigrette ingredients, and whisk with a fork until emulsified.
2. Arrange melon on individual plates.
3. Drape prosciutto slices over melon wedges, and drizzle vinaigrette over the tops, using a fork.
4. Sprinkle with pomegranate seeds.