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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
- Combine vinaigrette ingredients, and whisk with a fork until emulsified.
- Arrange melon on individual plates.
- Drape prosciutto slices over melon wedges, and drizzle vinaigrette over the tops, using a fork.
- Sprinkle with pomegranate seeds.
*Available at specialty food shops
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