Ingredients
1 cantaloupe, not too ripe, cut in half crosswise, seeds and rind removed
1 honeydew melon, not too ripe, cut in half crosswise, seeds and rind removed
1 Crenshaw melon, not too ripe, cut in half crosswise, seeds and rind removed
3 tablespoons fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup mint leaves, coarsely chopped
1/4 pound bresaola, sliced paper thin
Preparation
Using a sharp vegetable peeler, shave along cut edge of each melon half to make long, thin, flat strips. Carefully lift melon strips into a large bowl.
Sprinkle lemon juice, salt, pepper, and half the mint over melon; toss gently.
Divide melon among serving plates and arrange bresaola slices over each. Sprinkle with remaining mint and serve.
