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Categories:
red grapefruit orange baby spinach spring onions Parma ham balsamic vinegar extra-virgin olive oil cream honey salt
Viewed: 22 - Published at: 5 years agoIngredients
- 1 red grapefruit
- 1 large orange
- 225 g baby spinach leaves
- 250 g cantaloupes, flesh cut into bite-sized chunks
- 2 spring onions, white parts only, very thinly sliced
- 55 g thinly sliced parma ham, cut in to shreds
- 1 tablespoon balsamic vinegar
- 1 tablespoon extra virgin olive oil
- 1 tablespoon single cream
- 12 teaspoon honey
- salt and pepper
Method
- To make the dressing, put the vinegar, oil, cream and honey in a small screw-top jar.
- Cover and shake until well blended.
- Set aside.
- Working over a bowl to catch the juice, peel the grapefruit, removing all the bitter white pith, then cut it into segments between the membranes.
- If large, cut the segments into bite-sizes pieces.
- Set the grapefruit segments aside on a plate.
- Using a citrus zester, take fine shreds of zest from the orange and set aside.
- Working over the bowl containing the grapefruit juice, peel the orange, removing all the pith, then cut it into segments between the membranes and cut the segments into bite-sized pieces, if liked.
- Add to the grapefruit segments and set aside.
- Add 1 tbsp of the combined grapefruit and orange juices to the dressing, and shake again to blend.
- Taste and add more citrus juice, if liked.
- Add salt and pepper to taste.
- Place the spinach in a large serving bowl.
- Add the orange and grapefruit segments, the melon and spring onions and toss together.
- Shake the dressing once more, then pour it over the salad and toss.
- Scatter the Parma ham and orange zest over the top and serve at once.
