Wolfgang Pucks Cantaloupe Salad With Prosciutto & Ice Wine Dressing

1. 1

   With a sharp knife, cut each cantaloupe in half through the stem end.

2. 2

   Using a spoon, scoop out and discard the seeds and strings from each half.

3. 3

   Then, with a large, sharp knife, cut each melon half into slices about 1/4-inch thick.

4. 4

   With a paring knife, neatly cut away the rind and any hard, pale or green flesh from each slice, leaving just the ripe orange fruit.

5. 5

   Arrange the cantaloupe slices in a large, shallow dish.

* Per serving · 4 servings · Values may vary.

No additional tips available.