Ingredients

• 8  ounces thinly sliced prosciutto
•   Lettuce leaves
• 2  cups melon balls or cubes
• 1  cup fresh pineapple cubes
• 1/4  cup slivered almonds, toasted
• 2  tablespoons olive oil
• 2  tablespoons white balsamic vinegar
• 2  tablespoons crumbled blue cheese

Directions

Roll up each prosciutto slice and arrange on a large lettuce-lined serving platter. Place fruit and nuts around prosciutto. Combine olive oil and balsamic vinegar. Drizzle oil-vinegar mixture over all. Sprinkle with blue cheese. Makes 12 servings.

Make-ahead Tip: Assemble prosciutto, melon, and nuts on a lettuce-lined platter as directed. Cover tightly with plastic wrap and refrigerate up to 2 hours. Just before serving, drizzle with oil-vinegar mixture and sprinkle with blue cheese.