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Cantaloupe with Jamón
- 2 tablespoons Sherry wine vinegar
- 6 tablespoons extra-virgin olive oil (preferably Spanish)
- Fine sea salt
- 1 cantaloupe, quartered, seeded
- 1/2 pound very thinly sliced jamón Serrano or prosciutto, each slice cut lengthwise in half, then into 2-inch-long pieces
- Finely chopped fresh chives
Directions:View on Bon Appetit
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