Prosciutto and rockmelon salad with honey mustard dressing

Cooking Salads Prosciutto and rockmelon salad with honey mustard dressing

Wrap rockmelon with prosciutto for a summer salad that effortlessly combines sweet and salty.

Lables: Lower gi Egg free Fish free Gluten free Peanut free Sesame free Shellfish free Tree nut free Wheat free
  1. Peel rockmelon. Cut into 8 wedges. Loosely wrap 1 slice of prosciutto around each rockmelon wedge.
  2. Whisk honey, oil, vinegar and mustard in a small jug. Season with salt and pepper.
  3. Place lettuce in a bowl (see note). Drizzle with 1/2 the dressing. Toss to coat.
  4. Arrange rockmelon wedges, cucumber, bocconcini and lettuce on a serving plate. Drizzle with remaining dressing. Sprinkle with basil leaves. Serve.

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1/2 rockmelon
8 thin slices prosciutto
1 tbsp honey
2 tbsp extra virgin olive oil
2 tbsp red wine vinegar
2 tsp wholegrain mustard
2 baby gem lettuces, leaves separated
1 Lebanese cucumber, peeled into ribbons
180g tub mini bocconcini, drained
1 cup fresh basil leaves

Adv

Autors
Preparation time
15
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Salads
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