• 1 ripe cantaloupe
• 4 slices prosciutto, chopped
• Fig Balsamic Vinegar
• 1-2 Tbs. fresh chives, finely chopped
Preparation: With a sharp knife, remove melon rind and cut into 1-inch slices, removing seeds. Cube. Divide melon
cubes among individual, chilled dishes. Dress each dish with chopped prosciutto. Drizzle with Fig Bal- samic and sprinkle with chives.
*An original Carter & Cavero recipe adaptation from Gustare Olive Oil.