Instructions: Season the melon with salt and pepper. Wrap two pieces of prosciutto around each wedge of melon. In a mixing bowl, toss the greens with olive oil, salt and pepper. Mix thoroughly. Mound the greens in the center of four plates. Arrange three prosciutto wrapped melon wedges around each mound of greens. Shave the cheese over the greens. Drizzle each salad with the Balsamic Syrup.

For the Balsamic Syrup: In a medium-saucepan, over medium heat, add the balsamic vinegar. Bring to a boil and reduce to a simmer. Simmer until the liquid reduces by 3/4, about 30 minutes or until syrup-like consistency. Remove from the heat and cool completely.

This recipe yields 4 servings.

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