A refreshing and colorful salad = summertime perfection. Pair with Rosato di Nebbiolo for a match made in heaven.
- 1 medium-size cantaloupe
- 1 medium-size honeydew melon
- Fresh sliced Proscuitto
- Preserved Meyer Lemon
- Round Pond Estate Meyer Lemon Olive Oil
- Using a melon baller you can scoop out melon balls of both the cantaloupe and honeydew. Place in a bowl and then toss in Meyer lemon olive oil and sea salt.
- Place on a plate or platter and drape the slices of prosciutto over the melon. If you can find preserved lemon, finely slice the rind and place it over the salad as well.
- You can garnish the salad in many different ways and add things like fennel or salad greens or add your choice of cheese to give it an extra pop.