Cantaloupe Carpaccio
INGREDIENTS
1/2 medium-large cantaloupe
2 tablespoons shallots, peeled and minced
1/2 lemon, juice and zest
2 tablespoons balsamic vinegar
3 tablespoons olive oil
1 tablespoon honey
Pinch of salt and black pepper
2 ounces Parmesan cheese
PREPARATION
Remove the rind and seeds from the cantaloupe. Cut into 3 or 4 wedges, and then, using a sharp knife or vegetable peeler, cut each wedge into long, thin slices. Lay the slices out on a large plate or platter or divide evenly between small salad plates.
In a small bowl, whisk together the shallots, lemon juice and zest, balsamic vinegar, olive oil, honey, salt, and pepper. Drizzle the dressing over the sliced cantaloupe. Using a vegetable peeler, shave Parmesan cheese into thin curls or slices. Top the dressed cantaloupe with the shaved Parmesan cheese and serve immediately.
SERVING SUGGESTION
Accompany melon carpaccio with bowls of chilled gazpacho for a special warm weather lunch. Or add thinly-sliced prosciutto or Serrano ham for an authentically Mediterranean appetizer.
Recipe and photo courtesy of http://strongertogether.coop/