Prosciutto-wrapped melon
I made this as the first course to a dinner I made for Lisa last night. They look kinda like sushi - prhaps really good tuna. The rest of the meal was as follows:
Greek salad made from sungold cherry tomatoes, cucumbers, sliced red onions and feta, topped with a dressing of white balsamic vinegar, champagne vinegar, olive oil and oregano.
Lamb sirloin chops seared with my own truffle salt (made an hour ahead of time with grated Oregon black truffle and extra-course sea salt) and finished in the oven, served with baby-red poatoes, roasted with olive oil and thyme.
Desert consisted of wild straberries dipped in Calebaut bittersweet chocolate.
By far one of the best dinnrs I've made in recent memory.
