Ingredients:

  • 4 cups cantaloupe, cubed
  • 4 cups honeydew melon, cubed
  • 8 ounces prosciutto, thinly sliced
  • Fresh basil leaves, for garnish
  • 1 cup balsamic vinegar
  • 2 tablespoons honey or maple syrup
  • Pinch of salt

Instructions:

  1. Cut the cantaloupe and honeydew into bite-sized cubes. Arrange the melon cubes on a serving platter.
  2. Drape slices of prosciutto over the melon cubes, strategically placing them for visual appeal.
  3. In a medium saucepan, combine balsamic vinegar and honey. Whisk together over medium heat and bring to a gentle boil.
  4. Reduce heat and simmer until thickened, about 8-10 minutes. It should coat the back of a spoon. Stir in a pinch of salt and remove from heat.
  5. Drizzle the balsamic reduction over the salad just before serving. Garnish with fresh basil leaves.