YIELD: 8 SERVINGS 1 cup honey2 sprigs fresh rosemary2 cups vegetable oil8 thin slices prosciutto2 ripe cantaloupes¼ cup extra-virgin olive oilSalt and pepper, to taste1 cup (6 oz.) crumbled blue cheese 1. Warm the honey and the rosemary in a small saucepan on low heat for 2 to 3 minutes. 2. Remove from heat and set aside for 2 to 3 hours. Remove the rosemary sprigs. 3. Heat the vegetable oil in a deep skillet on medium-high heat. Fry the prosciutto until crisp, about 1 minute. Drain and ...
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