Prosciutto, Rockmelon, Mint & Bocconcini Salad
Ingredients
110 g Bocconcini, drained & halved
½ Rockmelon, peeled & cut into wedges
1 Mixed lettuce pack
½ bunch of mint, leaves picked
3 tsp Extra virgin olive oil
1 tsp Balsamic vinegar
Method
1
Whisk vinegar and oil in a small jug. Season with salt and pepper.
2
Wrap D'Orsogna Prosciutto around rockmelon wedges. Arrange lettuce, wrapped rockmelon, bocconcini and mint leaves in a shallow bowl. Serve drizzled with vinegar mixture.
Ingredients
110 g Bocconcini, drained & halved
½ Rockmelon, peeled & cut into wedges
1 Mixed lettuce pack
½ bunch of mint, leaves picked
3 tsp Extra virgin olive oil
1 tsp Balsamic vinegar
Directions
1
Whisk vinegar and oil in a small jug. Season with salt and pepper.
2
Wrap D'Orsogna Prosciutto around rockmelon wedges. Arrange lettuce, wrapped rockmelon, bocconcini and mint leaves in a shallow bowl. Serve drizzled with vinegar mixture.