Recipe by chef Kristen Essig

Makes 8 servings

Ingredients:

• 1/4 cup cantaloupe, diced
• 1/4 cup honeydew, diced
• 2 tablespoons fresh mint chiffonade
• 2 tablespoons shallot, diced
• 2 teaspoons fresh lime juice
• 1 tablespoon olive oil
• Salt and freshly ground black pepper, to taste
• 2 heads endive, petals removed and trimmed
• 4 ounces prosciutto, thinly sliced

Instructions:

Combine the melons, mint and shallots in a bowl. Dress with the lime juice, olive oil, salt and pepper. Divide between endive leaves, garnishing with the prosciutto. Serve cold.