Port Soaked Melon and Ham Salad

1. 1

   Prick the flesh of the melons with a fork and drizzle 2 to 3 tablespoons of Port (depending upon the size of the melons) into each half.

2. 2

   Let sit and absorb the wine for 15 to 30 minutes.

3. 3

   Cut each half lengthwise into thirds and cut away the rind.

4. 4

   Loosely wrap each piece of melon with ham and top with cheese shavings.

5. 5

   Arrange fig quarters decoratively around the plate and serve with French bread croutons.

* Per serving · 4 servings · Values may vary.

No additional tips available.