Serves:6
INGREDIENTS
2 melons, such as canteloupe or honeydew, seeds removed and each cut into 9 wedges
18 fine slices of prosciutto ham
100 g rocket
200 g pecorino cheese
3 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
METHOD
1. Arrange the melon slices on a serving plate together with the prosciutto ham then sprinkle over the rocket leaves.
2. Using a potato peeler, shave the pecorino cheese over the rocket.
3. Mix together the olive oil and balsamic vinegar then drizzle over the dish to serve.
