Cantaloupe plus prosciutto and more

This week’s Just Picked column focuses on cantaloupe, that peach-colored, musky melon often paired with prosciutto - especially in Italy.

Using that classic, salty-sweet combination as a base, this late-summer salad adds more ingredients - along with flavors and textures - for a surprising and beautiful side or starter.

The look is deconstructed and striking, especially when served on a large tray or platter. The effect is sort of like an abstract painting: messy and dramatic.

Don’t be shy about adding even more ingredients and making it a main. Roast figs, perhaps? Maybe avocado. Even cheese, although the original recipe comes from a dairy-free cookbook. Adapt it as you wish. And let us know how it turned out.

Find the recipe in Wednesday’s Spokesman-Review Food section.

Cheers!