Asparagus Cantaloupe and Prosciutto Salad
Delicious and beautifulIngredients
- 1/2 Cantaloupe sliced
- 1 lb Aspargus
- 6 thin slices Prosciutto
- Dressing
- 1/4 cup honey
- 1/4 cup Balsamic Vinegar
Preparation
Trim asparagus and cook 1-2 minutes and drain. Cool with cold water and drain again. Lay out a bed of asparagus on a platter and set aside. Wrap prosciutto around the cantaloupe slices and arrange on top of the bed of asparagus. For dressing, mix honey and balsamic vinegar together and drizzle over the entire salad. Enjoy! You can also make ahead 1-2 hours prior to serving.
