Prosciutto Di Parma and Melon

1 melon, cut into medium cubes
18 paper-thin prosciutto slices
1 lb mixed greens

Shallot Vinaigrette

2  finely chopped shallots
6  tablespoons sherry wine vinegar
1 teaspoons capers chopped
1/3 cup olive oil
Salt and pepper to taste

Vinaigrette: Whisk shallots, vinegar and capers in
small bowl and mix well, gradually whisk in oil.
Season with salt and pepper to taste.

Mix melon and the salad greens in a bowl and pour
the vinaigrette over it then gently mix.

To serve; Place melon and mixed green salad in
the center of the serving plate,  place 3 slices of
prosciutto on top as shown. Enjoy.
Yield:     6
For The Distinctive Epicurean and Wine Enthusiast
Chef   & Vintner
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