Je ne servirai plus jamais le melon-jambon autrement !

Think you know melon and prosciutto? Wait till you discover this reimagined version: ultra-fresh, fragrant, and bursting with textures. Here, the melon is sliced ​​incredibly thin with a mandoline to create a true chiffonade, almost like a summer carpaccio. I pair it with prosciutto, crunchy pistachio and pine nut pieces, a generous mix of fresh herbs (dill, tarragon, chives…), a drizzle of olive oil, fleur de sel, and freshly ground pepper. A simple, elegant, and spectacular recipe that's a complete departure from the traditional melon and prosciutto. Perfect as a starter, for a light lunch, or to impress your guests at a summer meal. Find the full recipe on the blog: https://www.hervecuisine.com Subscribe to discover new easy, delicious, and seasonal recipes every week.