Honeydew and Prosciutto

**found in Bon Appetit 2005

Prep: 10 minutes; Total: 10 minutes

1 tbsp sherry wine vinegar

1 tsp honey or melted Coconut Oil

1/4 tsp aniseed

3 tbsp olive oil

4 cups (packed) mixed baby greens (about 3 oz)

4 honeydew melon wedges, peeled

6 thin slices of prosciutto

Whisk first 3 ingredients and 1 tbsp mint in small bowl; whisk in oil. Season dressing to taste with salt and pepper. Toss greens with 2 tbsp dressing in medium bowl; divide between 2 plates. Place melon next to greens; drape prosciutto over melon. Drizzle remaining dressing over prosciutto and melon. Sprinkle with remaining 2 tbsp mint and freshly ground pepper and serve.

*Each plate gets 2 pieces of melon and 2 pieces of prosciutto.

Enjoy!

xoxo Julie

http://www.goodiegoodiegluten-free.blogspot.com/

Comments

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Another amazing frosting recipe from Magnolia! I swear by these recipes, this is my go-to book for icing when I bake!! 1 pound (two 8-ounce packages) cream cheese, softened and cut into small pieces 6 tbsp. unsalted butter, softened and cut into small pieces 1 1/2 tsp. pure vanilla extract 5 cups sifted confectioners' sugar In a large bowl, on the medium speed of an electric mixer, beat the cream cheese and butter until smooth, about 3 minutes. Add the vanilla and beat well. Gradually add the sugar, 1 cup at a time, beating continuously until smooth and creamy. Cover and refrigerate icing for 2-3 hours, but no longer, to thicken before using. Makes enough for one 2-or 3-layer 9-inch cake Enjoy! xoxo Julie www.goodiegoodiegluten-free.blogspot.com

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