MELON AND PROSCIUTTO SALAD (Adapted from what's gaby cooking)
3 cups cubed honeydew melon
3 cups cubed cantaloupe
2 tablespoons thinly torn fresh mint
1 teaspoon fresh lemon juice
3-4 ounces thinly sliced prosciutto, sliced into thin strips
freshly ground black pepper to taste
Combine the honeydew, cantaloupe, mint and lemon juice in a large bowl and toss to combine.
Arrange the fruit on a platter and chop the proscuitto over the melons.
Top with a few twists of some freshly cracked black pepper and serve.
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