Cantaloupe with Proscuitto
Makes 24 Pieces

• 1 DULCINEA™ Extra Sweet Tuscan Style™ Cantaloupe, peeled, seeded, and cut into thin wedges/spears
• 12 Thin slices proscuitto, cut in halves into lengthwise strips
  (about 5-6 ounces)

Herb and Olive Oil Vinaigrette

• 1⁄2 C. Extra-virgin olive oil
• 2 T. Balsamic vinegar
• 1⁄2 t. Grated lemon zest
• 2 T. Fresh lemon juice
• 1⁄4 t. Dried Italian herb blend
• 1/8 t. Cracked black pepper
• 1/8 t. Salt

Wrap each melon spear in the center with a strip of proscuitto. The proscuitto should stick to itself enough that you don’t need to secure it with a toothpick. Keep covered and refrigerated until ready to serve.

Whisk the vinaigrette ingredients together in a small bowl, and chill until ready to serve. Drizzle the proscuitto wrapped melon with the vinaigrette before serving.

• Cut melon spears in half crosswise and wrap with a 1⁄4 of a proscuitto slice for a more petite finger food.
• Serve a couple of spears of the wrapped melon over a bed of baby greens or arrugala and drizzle with vinaigrette as a salad or nice first course.