1 ripe cantaloupe (about 3 1/4 pounds) 2 tablespoons finely chopped mint 2 teaspoons freshly squeezed lime juice 1/4 cup ruby Port Freshly ground black pepper to taste 4 slices of prosciutto (about 4 ounces)

Step 1 Cut the cantaloupe into quarters, remove the seeds and peel. Using a mandoline, slice each quarter lengthwise as thinly as possible without having the fruit disintegrate. Divide the fruit equally and pile high onto four plates. Scatter one-fourth of the mint over each.

Step 2 Drizzle one-half teaspoon lime juice and a tablespoon Port over each, along with a little black pepper.

Step 3Cut the prosciutto into quarter-inch julienne strips, and scatter one-fourth of it over the melon on each plate.

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