Ingredients

• 1/2 large cantaloupe sliced into wedges, rind removed
• 1/4 to 1/2 pound imported proscuitto, sliced paper thin
• Assorted baby lettuces
• Berry Syrup, recipe follows
• 1 quart berries, you should use the freshest berries you can find, we prefer to use
• 1/2 to 1 cup red wine, a cabernet sauvignon will work fine here
• Sugar
• Arrowroot
• Cold water

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Instructions

1. Layout on the edge of a plate, 3 or 4 baby lettuce leaves. Over the lettuce lay out 2 thin wedges of cantaloupe and drape 2 to 3 slices of proscuitto over the melon. Garnish with berry syrup.;
2. Combine the berries and the red wine in a non-reactive saucepan and bring to a simmer. Let cook for about twenty minutes and adjust the flavor with sugar if necessary to achieve a balanced flavor. Combine some arrowroot with a little cold water and stir into the sauce to give it a nice shine and a little body. Let cool.;