The Wheeling Gourmet by Nicolas Steenhout

Preparation

1. Remove the seeds from the melon with a table spoon.
2. Remove the peel from the melon with a sharp knife.
3. Cut the melon in thumb sized pieces.
4. Cut the slices of prosciutto in two, lengthwise.
5. Roll the prosciutto around the melon pieces, and use a toothpick to make sure it stays put.
6. Reserve ( To set aside for later use.) [?] until ready to serve.

Finition

1. Take the melon & prosciutto pieces out of the refrigerator 15 minutes before serving, so it is at room temperature.
2. Drizzle a few drops of balsamic vinegar on top of each piece.
3. Serve!