Unusual recipes

Cantaloupe with Jamón

Cantaloupe with Jamón

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  • 2 tablespoons Sherry wine vinegar
  • 6 tablespoons extra-virgin olive oil (preferably Spanish)
  • 1 cantaloupe, quartered, seeded
  • 1/2 pound very thinly sliced jamón Serrano or prosciutto, each slice cut lengthwise in half, then into 2-inch-long pieces
  • Finely chopped fresh chives

Recipe Preparation

  • Pour vinegar into small bowl. Gradually whisk in olive oil. Season dressing to taste with sea salt. DO AHEAD Can be made 1 day ahead. Cover and refrigerate. Rewhisk dressing before using.

  • Using long sharp knife, cut each melon quarter into 4 long wedges. Partially cut melon on each wedge into 4 or 5 sections (do not cut through peel). DO AHEAD Can be made 2 hours ahead. Wrap and chill.

  • Slide jamón slice into each cut in melon wedges. Arrange melon on large platter. Drizzle with dressing; sprinkle with chives.

Nutritional Content

One serving contains: Calories (kcal) 152.4 %Calories from Fat 70.6 Fat (g) 12.0 Saturated Fat (g) 2.0 Cholesterol (mg) 14.5 Carbohydrates (g) 6.5 Dietary Fiber (g) 0.5 Total Sugars (g) 5.5 Net Carbs (g) 6.0 Protein (g) 4.7 Sodium (mg) 308.8Reviews Section

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