A beautiful salad that combines the sweetness of melons with the salty prosciutto and tangy orange. Served on a bed of fresh lettuce leaves.
- Cut the melon in half and scoop out the seeds. Slice the melon into 16 wedges and cut the rind from the flesh.
- On a large, flat serving plate (or you can also serve on individual plates), scatter the mixed salad leaves.
- Arrange the melon wedges over the leaves, tear the prosciutto into smaller pieces and put on top of the melon.
- Drizzle with olive oil.
- Place the orange slices on top of the salad and finish with a sprinkle of freshly ground pepper.
Tips from the author
Tip: Melons taste best served at room temperature. This salad will serve 4 people to share as an entree.