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| Cantaloupe-Honeydew Salad with Parmigiano-Reggiano and Prosciutto |
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3 cups (1/2-inch) cubed cantaloupe |
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3 cups (1/2-inch) cubed honeydew |
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1 teaspoon fresh lemon juice |
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1 tablespoon thinly sliced freshed mint |
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¼ teaspoon freshly ground black pepper |
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2 ounces thinly sliced prosciutto, cut into thin strips |
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½ cup shaved fresh Parmigiano-Reggiano cheese |
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Freshly ground black pepper |
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In a serving bowl, combine and toss together cantaloupe, honeydew, lemon juice, mint and black pepper. |
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Place prosciutto strips atop melon. |
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Sprinkle with Parmigiano-Reggiano then season with black pepper. |
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