Scoop out seeds from each melon half. Cut each half into 6 wedges. Remove melon skins. Add 1 slice of prosciutto to top of each wedge. Drizzle with balsamic vinegar. Add pepper, to taste.
Recipe courtesy of Ed Bradley
Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.
The best comfort food is comforting both to cook and to eat, like Ree's pork chops.
A Very Strange Feast