Watermelon and Cantaloupe Salad with Mint Vinaigrette

Cook Time: 5 min
Level: Easy
Yield: 4 servings

Ingredients

1 bunch fresh mint, chopped
1/4 cup lemon juice, from about 1 lemon
1/4 cup simple syrup, recipe follows
1/8 teaspoon amaretto
2 cups watermelon balls, from about half a watermelon
2 cups cantaloupe balls, from about 1 cantaloupe

Directions

In a blender, combine mint, lemon juice, simple syrup, and amaretto.
Blend until smooth.

In a large bowl, combine the watermelon and the cantaloupe. Add the
vinaigrette and toss. Transfer to a serving bowl and serve.

Simple Syrup:

1/2 cup water
1 cup sugar

In a saucepan, combine water and sugar over medium heat. Bring to a
boil, then reduce heat and simmer for 5 minutes, until the sugar has
dissolved. Take pan off heat and cool the syrup. Any extra cooled
syrup can be saved in an airtight container in the refrigerator.

Yield: 1 cup

Prosciutto Purses

1 medium cantaloupe (about 3 pounds)
1 medium honeydew (about 3 pounds)
1 1/2 pounds thinly sliced prosciutto (about 36 slices)
2 bunches fresh chives, blanch 36 and save remaining for garnish

Working with 1 melon at a time, cut in 1/2. Gently scrape out seeds
and membrane and discard. Using a melon baller, scoop out rounds from
flesh and place in large bowl. Discard skin.

Keep the prosciutto loosely covered with plastic wrap to prevent them
from drying out as you start to assemble 1 purse at a time. Place 1
melon ball in the center of a prosciutto slice, gather all sides to
the top and secure with a blanched chive. It may be necessary to
overlap a few pieces of prosciutto in order to completely wrap the
melon ball. Place finished purse, seam side down onto a baking sheet
and keep covered. Repeat with remaining prosciutto and melons. Can
make it only up to 2 hours ahead of time because the salt in the
prosciutto will break down the melon.

Scatter the chives onto a decorative platter. Place prosciutto purses
on top and serve.

From: food network