Salads

Baby Endive, Prosciutto and Melon Salad

The classic sweet-salty pairing of prosciutto and melon inspires this summery salad.

Serves: 6.
Prep Time: 10 minutes.

Preparation Only

Ingredients

• 1 head baby endive
• 1 small ripe rockmelon
• 6 slices prosciutto ham
• 2 tbsp extra virgin olive oil
• 1 tbsp balsamic vinegar, preferably aged
• Sea salt and freshly ground pepper, to taste

Preparation Instructions

• Cut the melon in half and discard the seeds. Cut the fruit into 3cm cubes (discard the rind).
• Place the oil and vinegar in a medium-size bowl and whisk to combine. Add the baby endive and toss to coat the greens.
• Garnish each serving with melon cubes, and ribbons of prosciutto. Season to taste with salt and pepper.