Melon and Parma ham salad
Ingredients
- ½ melon, de-seeded and chopped into small chunks
- 50g/1¾oz rocket leaves
- 2 endive leaves, sliced into thin julienne strips
- 1 tbsp olive oil
- 3 sun-dried tomatoes
- 2 slices Parma ham
- 4 endive leaves, sliced in half length ways
- 1 tsp balsamic vinegar
- salt and freshly ground black pepper, to taste
Method
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In a large bowl toss the melon, rocket and endive julienne in the olive oil.
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Transfer to a plate and add the sun-dried tomatoes and Parma ham.
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Place the eight halves of endive leaves around the salad, pointing outwards.
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Drizzle with the balsamic vinegar and season to taste.
