From Chef Ric Pielstick, The Chanric Inn, Calistoga, California
Makes 8 servings
This dish is excellent as an appetizer or as a first course for a decadent brunch.
1⁄2 cantaloupe, honeydew, crenshaw or other melon peeled, seeded and sliced lengthwise into wedges
8 slices prosciutto
1⁄4 cup pomegranate seeds
2 teaspoons Pomegranate Glaze* or pomegranate juice reduced in half
1 teaspoon white balsamic vinegar*
1⁄2 teaspoon extra virgin olive oil
A dash of kosher or sea salt
1. Combine vinaigrette ingredients, and whisk with a fork until emulsified.
2. Arrange melon on individual plates.
3. Drape prosciutto slices over melon wedges, and drizzle vinaigrette over the tops, using a fork.
4. Sprinkle with pomegranate seeds.
*Available at specialty foods shops