Wrap rockmelon with prosciutto for a summer salad that effortlessly combines sweet and salty.
- Peel rockmelon. Cut into 8 wedges. Loosely wrap 1 slice of prosciutto around each rockmelon wedge.
- Whisk honey, oil, vinegar and mustard in a small jug. Season with salt and pepper.
- Place lettuce in a bowl (see note). Drizzle with 1/2 the dressing. Toss to coat.
- Arrange rockmelon wedges, cucumber, bocconcini and lettuce on a serving plate. Drizzle with remaining dressing. Sprinkle with basil leaves. Serve.
You may need it
Store Spice Organizer
Food Storage Container Set
Cutting Board Set