Can be prepared in 45 minutes or less.

Ingredients

　　2 tablespoons balsamic vinegar

　　2 tablespoons minced fresh mint leaves plus mint sprigs for garnish

　　1 tablespoon sugar

　　twelve 1/4-inch-thick wedges of seeded and peeled honeydew melon or cantaloupe

　　4 thin slices of prosciutto (about 2 ounces)

　　In a small bowl stir together the vinegar, the minced mint, and the sugar, let the mixture stand for 30 minutes, and force it through a fine sieve set over a bowl, pressing hard on the solids. Arrange 3 wedges of the melon on each of 4 chilled plates and drizzle each serving with some of the vinegar mixture. Drape each serving of melon with a slice of the prosciutto and garnish the plates with the mint sprigs.