Prosciutto di San Daniele With Melon in Port
Courtesy of Principe
Serves 4
8 slices Prosciutto di San Daniele
1 muskmelon
1 small Canary melon
2 glasses port
4 sprigs mint
fleur de sel
Wash the melons, cut them in half and remove the seeds and fibrous material. Use a scoop to make melon balls and place them in a bowl. Alternatively, you can simply dice the melon. Add the port, mix well, and place in the fridge for a couple of hours. Then, divide the melon between four small bowls, divide the port equally, and add a sprig of mint to each. Place the bowls on four plates, and arrange slices of Prosciutto di San Daniele. Serve immediately, with the fleur de sel on the side.
