*1 Melon (cantaloupe or honeydew) cubed or balled *1/4 lb. Fresh from the deli section prosciutto (not prepackaged!) *1/4 cup honey *2 tablespoons balsamic vinegar
I love this flavor combination, (salty and sweet is "so Michelle") but it's too hard to eat. The melon shoots out of the tougher textured prosciutto when you use a fork and knife or slides out when hand held. Instead of wrapping the melon with the Italian cured meat, tear it and fold it up into bite sized pieces then place it on toothpicks or mini skewers with the melon. This way you get one perfect bite each time.
The dip is a simple combination of sweet balsamic vinegar and honey whisked together. A spoon or fork won't be enough to mix it, you need a whisk. Nick actually really dislikes cantaloupe (he tried some just to be sure and made a face I have never seen him make before and spit it out!), but he loved the dip that went with this dish. He took off the melon and dipped the prosciutto in it alone. It's so simple but tasty.