Spa Cuisine Recipe: Fresh Melon and Prosciutto with Pomegranate Vinaigrette

Fresh Melon and Prosciutto with Pomegranate Vinaigrette

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.

Fresh Melon and Prosciutto

1⁄2 cantaloupe, honeydew, crenshaw or other melon peeled, seeded and sliced lengthwise into wedges

8 slices prosciutto

1⁄4 cup pomegranate seeds

Vinaigrette

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