Prosciutto Fruit Bundles in Endive

2 tbsp. rice or vinegar
1 tbsp. oil
1 tbsp. soy sauce
1 green onion, sliced
1 rib celery, sliced
1’2 tsp sugar
½ tsp. grated lime rind
¼ tsp. ginger
4 slices each: cantaloupe, pineapple, honeydew melon
8 julienne strips each: celery, green and red bell pepper
3oz. thinly sliced domestic prosciutto ham
24 Belgian endive leaves

For dressing, combine first 8 ingredients in blender or food processor; cover
and blend until fairly smooth.

Place fruits and vegetables in plastic bag. Add dressing; turn to coat. Close
bag securely and marinate in refrigerator 30 minutes.

Meanwhile, trim excess fat from ham and discard; cut ham lengthwise into ½” strips.
Remove fruits and vegetables from dressing.

Wrap ham strips around following combinations: cantaloupe/ 2 strips celery;
pineapple/ 2 strips green pepper; honeydew melon/ 2 strips red pepper.

Place each bundles on endive leaf. Cover with plastic wrap and refrigerate
until serving.

Makes 24 appetizers