Melons wrapped in prosciutto during the Summer months are a common combination. For a twist on the obvious recipe, I added a bed of greens tossed in a Honey-Ginger Balsamic Vinaigrette and drizzled the whole dish with a Pistachio Pesto. These additions raise this salad into a whole new dish. Serve it along side with your cheese board for an addition of fruit.
I would serve this as lunch by adding some focaccia and a glass of Rose!