This is a summertime classic I know you love. Sweet. Salty. Sexy.
- 2 tablespoon balsamic vinegar
- 1 tablespoon sugar
- 4 ½‑inch-thick wedges of seeded and peeled melon
- 4 thin slices of prosciutto (about 2 ounces)
- 1 bunch chives as needed, optional
In a small bowl stir together the vinegar and the sugar, let the mixture stand for 30 minutes.
Arrange melon wedges on each of 4 chilled plates and drizzle each serving with some of the vinegar mixture. Drape melon with a slice of the prosciutto and garnish the plates with chives.