In a small jug, whisk together the balsamic vinegar and extra virgin olive oil. Season the mixture with a pinch of salt and freshly ground black pepper. Set aside. This will be the dressing that brings all the fresh flavours together in the salad.

Take the halved slices of D'Orsogna Prosciutto and wrap them carefully around each wedge of rockmelon. The sweet and juicy rockmelon pairs perfectly with the salty, cured flavour of the prosciutto, creating a delicious contrast in every bite

In a shallow serving bowl, arrange a bed of mixed lettuce leaves. Place the prosciutto-wrapped rockmelon wedges on top of the lettuce. Scatter the halved bocconcini and fresh mint leaves around the bowl for added texture and flavour.

Drizzle the prepared balsamic vinegar dressing evenly over the salad. The combination of fresh mint, creamy bocconcini, and the sweet-salty pairing of prosciutto and rockmelon makes this salad both refreshing and flavourful. Serve immediately as a light and elegant starter or side dish.