Honeydew and Prosciutto with Greens and Mint VinaigretteTina Rupp
Recipe information
Total Time
10 minutes
Yield
Makes 2 first-course servings
Ingredients
1 tablespoon Sherry wine vinegar
1 teaspoon honey
1/4 teaspoon aniseed
3 tablespoons thinly sliced fresh mint, divided
2 tablespoons olive oil
4 cups (packed) mixed baby greens (about 3 ounces)
4 honeydew melon wedges, peeled
6 thin slices prosciutto
Preparation
Whisk first 3 ingredients and 1 tablespoon mint in small bowl; whisk in oil. Season dressing to taste with salt and pepper. Toss greens with 2 tablespoons dressing in medium bowl; divide between 2 plates. Place melon next to greens; drape prosciutto over melon. Drizzle remaining dressing over prosciutto and melon. Sprinkle with remaining 2 tablespoons mint and freshly ground pepper and serve.
