With Labor Day weekend almost behind us, and autumn quickly approaching, I couldn’t help, but take advantage of homegrown melons at the Dupont Farmer’s Market this weekend. I have such a love/hate relationship with their appearance at markets – they are so delicious, but are one of those sure signs that fall is on the way.
With honeydew, I love to simply half the melon and scoop it out for dessert, but it is easy to turn a melon and a few other ingredients into a quick and delicious dinner!
Here is one of my favorite end of summer dinners..
Honeydew wrapped in Prosciutto di Parma
1 honeydew melon (cantaloupe works too!)
1/4 lb Prosciutto de Parma
extra virgin olive oil
This is so simple! Just slice the melon thinly after removing the seeds then wrap with slices of prosciutto. Just before serving, drizzle with olive oil and sprinkle sea salt over the plate.