Melon And Prosciutto(Alfresco Summer Dinner With Leslie And Bob E.) - cooking recipe

Ingredients

1/4 honeydew melon
1/4 cantaloupe
1 Tbsp. fresh lemon juice
1-1/2 tsp. extra-virgin olive oil
1/3 lb. thinly sliced Prosciutto

Preparation

Discard rind from melons and thinly slice melon.
In a large bowl, drizzle melon with lemon juice and oil and lightly toss.
On each of four plates, decoratively arrange melon and Prosciutto. Serves 4.