MELON RIBBONS WITH BRESAOLA
A new take on a classic combination. Instead of prosciutto, this playful first course or hot-weather lunch mixes melon with bresaola, the Italian air-dried beef.
Provided by Martha Stewart
Categories Appetizers
Number Of Ingredients 8
Steps:
- Using a sharp vegetable peeler, shave along cut edge of each melon half to make long, thin, flat strips. Carefully lift melon strips into a large bowl.
- Sprinkle lemon juice, salt, pepper, and half the mint over melon; toss gently.
- Divide melon among serving plates and arrange bresaola slices over each. Sprinkle with remaining mint and serve.
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