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Cantaloupe-Honeydew Salad with Parmigiano-Reggiano and Prosciutto
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|3 cups cantaloupe, 1" cubes|
|3 cups honeydew, 1/2" cubes|
|1 Tbsp. fresh lemon juice|
|1 Tbsp. freshed mint, thinly sliced|
|1/4 tsp. freshly ground black pepper|
|2 oz. prosciutto, cut into thin strips|
|1/2 cup fresh Parmigiano-Reggiano cheese, shaved|
|to taste black pepper, freshly ground|
- In a serving bowl, combine and toss together cantaloupe, honeydew, lemon juice, mint and black pepper.
- Place prosciutto strips atop melon.
- Sprinkle with Parmigiano-Reggiano then season with black pepper.
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