Cantaloupe Carpaccio
Recipe borrowed with permission from www.strongertogether.coop
Ingredients
- 1/2 large cantaloupe
- 2 tablespoons Shallots peeled and minced
- 1/2 lemon juice and zest
- 2 tablespoons Balsamic Vinegar
- 3 tablespoons olive oil
- 1 tablespoon honey
- 2 oz Parmesan cheese
Servings:
Instructions
- Remove the rind and seeds from the cantaloupe. Cut into 3 or 4 wedges, and then, using a sharp knife or vegetable peeler, cut each wedge into long, thin slices. Lay the slices out on a large plate or platter or divide evenly between small salad plates.
- In a small bowl, whisk together the shallots, lemon juice and zest, balsamic vinegar, olive oil, honey, salt, and pepper. Drizzle the dressing over the sliced cantaloupe. Using a vegetable peeler, shave Parmesan cheese into thin curls or slices. Top the dressed cantaloupe with the shaved Parmesan cheese and serve immediately.
Recipe Notes
Nutritional Information
194 calories, 14 g. fat, 12 mg. cholesterol, 263 mg. sodium, 11 g. carbohydrate, 1 g. fiber, 6 g. protein
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