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Prosciutto and Melon Salad Recipe from Grand Floridian


1½ cantaloupes, peeled and sliced into wedges
½ pound prosciutto, sliced
½ cantaloupe, scooped into melon balls
1¼ cups Honey-Lavender Vinaigrette (see below)

Honey-Lavender Vinaigrette:
½ cup olive oil
¼ cup water
¼ cup white-wine vinegar
1/8 cup lavender
1 tablespoon steak sauce
1 tablespoon Pernod (or any anise liquor)
1 tablespoon chopped fresh basil
Salt and white pepper, to taste
Crushed red pepper to taste

Yield: 6 servings


Wrap the cantaloupe wedges with slices of prosciutto and arrange on a serving platter. Decorate with cantaloupe balls and drizzle with vinaigrette. Marinate covered in the refrigerator at least 1 hour.

Honey-Lavender Vinaigrette:
Combine all ingredients in a cruet and shake well.



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