laid some thick slices of melon over a reduction of balsamic and grand marnier (3:1), topped with some large crystal sea salt and placed some slices of prosciutto on top. served with a salad of romaine hearts, cucumber, and tomatoes, tossed in some of the garlic dill and balsamic mayo.
Monday, July 14, 2008
prosciutto on melon with balsamic reduction
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