Prosciutto and Melon Salad with Zucchini Noodles
In a medium saucepan over medium heat add the A&V Balsamic Vinegar and bring to a boil, reduce the balsamic vinegar down by half or until it has a nice thick syrupy texture. Set aside to cool.
Cut the melon in half, remove the seeds and use a melon baller to scoop the flesh of the cantaloupe from the melon.
On a large platter, arrange the zucchini noodles and toss with the melon balls, tear off pieces of the Prosciutto di Parma and scatter around the top of the salad and finish with goat cheese crumbles.
When ready to serve drizzle the salad with the balsamic reduction and extra virgin olive oil.
Season with sea salt and a generous amount of black pepper.
Pair with a refreshing glass of chardonnay and enjoy!