Melon with cured ham, mint and sweet balsamic drizzle from Monet's Palate Cookbook: The Artist and His Kitchen Garden at Giverny (page 67) by Aileen Bordman and Derek Fell

  • fresh mint
  • Charentais melons
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can use cantaloupe for Charentais melon, and prosciutto for the jambon de Bayonne.

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Notes about this recipe

  • Eat Your Books

    Can use cantaloupe for Charentais melon, and prosciutto for the jambon de Bayonne.

  • GloriaG on June 06, 2026

    Honey balsamic drizzle was very tasty and overall presentation was lovely. I couldn’t find Charentais melon so used cantaloupe which worked fine.

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