Ok – I confess. I read about this salad in N Magazine and had to taste it for myself.

It is just as amazing as it looks…each bite is summer on a fork.

We are at Town, downtown Nantuvcket Town, sitting on the most gorgeous garden patio with built in bench sofas, oversize linen and canvas pillows, chic umbrellas and leafy tree branches creating a canopy overhead, flickering candles and lanterns dancing among the sunset shadows.

Oh, and we are sipping Graham Beck sparkling rose.

Now on to hors’d number one.

Step 1:

Cool long rectangular white porcelain plate.

Step 2:

Fried proscuitto slice, nice and crispy.

Step 3:

Top with cantelope, balled with melon baller, mixed with yellow and red teardrop tomatoes, micro greens.

Step 4:

Long linear drizzle of balsamic syrup, for taste and visual interest.

Step 5:

Fresh pepper grind and course sea salt pinch to finish.

Step 6:

Voila.

Debi Lilly, aperfectevent.com