Ingredients
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¼ripe melon like honeydew or cantaloupe, finely chopped
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2
ounces of prosciutto, sliced thinly
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½avocado, pitted and peeled, finely chopped
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¼
cup of pine nuts, toasted
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¼
cup of balsamic vinegar
Directions
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1
In a bowl, combine melon with prosciutto and fold in avocado.
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2
In a small saucepan, heat balsamic vinegar on medium high heat and boil until it reduces by half and coats the back of a spoon.
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3
Top dip with toasted pine nuts, and a drizzle of the balsamic reduction from the saucepan.
Tip
To make this dip in a pinch, prep ingredients ahead of time and store in Ziploc® brand bags. Use the easy open tabs to easily open your Ziploc® brand bags and combine.
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