1 mini cantaloupe, peeled, halved and seeded

1 small fennel bulb, halved lengthwise

2 tsp white balsamic vinegar

5 thin prosciutto slices, halved lengthwise

10 Lebanese cucumber ribbons, lightly salted

Fennel fronds, for garnish (optional)

Fresh mint leaves, for garnish (optional)

On a work surface, cut the cantaloupe into 20 wedges. Set aside.

Using a mandoline, shave the fennel halves into 20 thin slices. Place them in a bowl, drizzle with the vinegar and lightly season with salt.

Make 10 bundles by pairing 1 melon slice with 1 fennel slice and wrapping with a strip of prosciutto.

Make 10 more bundles with the remaining melon and fennel and wrap with the cucumber slices.

Arrange the hors d’oeuvres on a serving platter. Garnish with fennel fronds and mint.

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