Dulcinea^® Tuscan-Style^® Extra Sweet Cantaloupe with Prosciutto

Yields 24 pieces

• 1 Dulcinea® Extra Sweet Tuscan-Style® Extra Sweet Cantaloupe, peeled, seeded, and cut into thin wedges/spears
• 12 Thin slices prosciutto, cut in halves into lengthwise strips
• Herb and Olive Oil Vinaigrette:
• ½ cup Extra-virgin olive oil
• 2 tablespoons Balsamic vinegar
• ½ teaspoon Grated lemon zest
• 2 tablespoons Fresh lemon juice
• ¼ teaspoon Dried Italian herb blend
• ⅛ teaspoon Cracked black pepper
• ⅛ teaspoon Salt

1. Wrap each melon spear in the center with a strip of prosciutto. The prosciutto should stick to itself enough that you don’t need to secure it with a toothpick. Keep covered and refrigerated until ready to serve.
2. Whisk the vinaigrette ingredients together in a small bowl, and chill until ready to serve. Drizzle the prosciutto wrapped melon with the vinaigrette before serving.
3. Cut melon spears in half crosswise and wrap with a 1⁄4 of a prosciutto slice for a more petite finger food.
4. 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.