Melon Parmesan Sugar
- 1 Pure Flavor® Alonna™ Canary Melon
- 1 sprig fresh rosemary
- 8 oz sugar snap peas, strings removed, thinly sliced
- 1 cup Parmesan cheese
- 1 tbsp olive oil
- 1 tbsp lemon juice
- Salt and pepper, to taste
Halve melon and scoop out the seeds.
Cut into quarters, then thinly slice. Set aside 4 slices for garnish and remove the rind from remaining slices.
In a medium-size bowl toss melon, sugar snap peas, cheese, rosemary, olive oil & lemon juice.
Arrange on a platter and season with salt & pepper, to taste.
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