Ingredients
Mint and Balsamic Sauce
- 3 tablespoons balsamic vinegar
- 3 tablespoons minced fresh mint leaves plus mint sprigs for garnish
- 1 ½ tablespoon sugar
- 2 honeydew melons cut into quarters and seeded
- 4 thin slices of prosciutto ( 2 oz)
Mint and Port Sauce
- 1/3 cup water
- 5 tablespoons minced fresh mint
- 3 tablespoons sugar
- 1/2 cup tawny or ruby Port
- 2 Honeydew melons, peeled, seeded and cut into cubes .
- Fresh mint sprigs for Garnish
Directions
- Balsamic mint sauce: combine the vinegar, the minced mint, and the sugar in a small bowl and stir together. Let this stand at room temperature for 30-40 minutes.
- Strain this mixture through a fine sieve positioned over a bowl. Make sure to press hard herbs to push all the great flavour through.
- Set up three wedges of the melon per 4 chilled plates. Sprinkle each serving with some of the vinegar mixture. Then envelop each serving of melon with a slice of Prosciutto and garnish the plates with the mint sprigs.
- Mint port sauce: combine 1/3 cup of water, 3 tablespoons of minced fresh mint, and add 3 tablespoons of sugar in a small saucepan. Bring this to a simmer over low heat then take off the stove and cover with lid. Let this sit for 2 hours. Strain the sauce into a small bowl and stir in port and 2 tablespoons of fresh mint.
- Place the cubed melon on a platter and drizzle these with the port syrup. Garnish with fresh mint.