Melon & Prosciutto

Serves 6

1 large, or two small ripe* melons
1/4 pound thinly sliced prosciutto (Parma or San Daniele, Italy or La Quercia, USA)

Slice the melon open and remove the seeds with a spoon, then slice the melon into wedges.
Drape a slice of prosciutto over or alongside the melon and serve.

*To select a ripe melon, look for heavy, unblemished fruit and then use your nose, you should be able to smell the lovely sweet melon fragrance, and then a light press with your fingers on round section where the vine was attached, it should be slightly soft, chances are the melon is ripe.