Cannellini Bean and Cantaloupe Salad

Rinse and drain the cannellini beans in a colander. Peel and thinly slice the garlic cloves.

Heat the olive oil in a medium sauce pan over medium heat. Add garlic to the oil and cook for two minutes. Meanwhile thinly slice sage leaves.

Add sage, beans, white wine, a bit of salt and pepper to the pan. Cook for 5-6 minutes until beans are heated through and wine has reduced. Turn down heat if wine is evaporating too fast.

Meanwhile, slice romaine hearts into strips one inch wide. Rinse and spin to dry in a salad spinner.

Cut and seed cantaloupe discarding rind and seeds. Cut the remaining melon into pieces about 1 inch by 1 inch.

To assemble salads, divide romaine between individual plates. Top each pile of lettuce with some of the warm beans and surround it with cantaloupe cubes.

Lightly dress the salad with a splash of balsamic, a drizzle of olive oil, some salt and pepper. Top the salad with thinly slices prosciutto if desired.