Honeyed Melon with Prosciutto and Blue Cheese
1 cup DLM 100% Pure Honey
2 sprigs fresh rosemary
2 cups vegetable oil
8 thin slices Prosciutto
2 ripe melons (cantaloupe)
1/4 cup Vera Jane’s Extra-Virgin Olive Oil
Salt and pepper to taste
1 cup (6 oz) blue cheese, crumbled
Warm the honey and the rosemary in a small saucepan on low heat for 2 to 3 minutes. Remove from heat and set aside for 2 to 3 hours. Remove the rosemary sprigs. Heat the vegetable oil in a deep skillet on medium-high heat. Fry the prosciutto until crisp, about 1 minute. Drain and cool on a paper towel-lined plate. Peel the melons. Cut in half and scoop out the seeds. With a very sharp knife, slice both melons as thinly as possible.
To serve the melon, arrange 4 to 5 slices on each of 8 plates. Drizzle with the olive oil and season with the salt and pepper. For each plate, crush 1 piece of prosciutto in your hands and sprinkle over the melon slices. Top with crumbled blue cheese. Drizzle with the rosemary honey.
Makes 8 servings
Prep Time: 3.5 hours
Allergy Warning: Contains milk