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Ingredients
- 4 large, ripe nectarines (stones removed and cut into wedges)
- 1/2 honeydew melon (peeled, seeded and sliced)
- 1 large, ripe mango (peeled, seeded and cut into wedges)
- 80g baby rocket leaves
- ¼ cup olive oil
- 1 tbsp red wine vinegar,
- a pinch caster sugar
- 1 tsp Dijon mustard
- salt and pepper
- 8 slices prosciutto
Method
Combine 4 large, ripe nectarines (stones removed and cut into wedges), 1/2 honeydew melon (peeled, seeded and sliced) and 1 large, ripe mango (peeled, seeded and cut into wedges) in a medium bowl. Add 80g baby rocket leaves and toss gently to combine.
Whisk ¼ cup olive oil, 1 tbsp red wine vinegar, a pinch caster sugar, 1 tsp Dijon mustard and salt and pepper to taste in a small bowl.
To serve
Divide salad between plates and top each with 2 slices prosciutto, then drizzle with dressing and serve with crusty bread.
This recipe is featured in the book, Whip it Up which is available now in all good bookstores RRP $24.95. To order direct call 1300 656 059 or visit www.smh.com.au/store
