Prosciutto with Melon and Asparagus

 

Ingredients:

• Asparagus Spears – 225 gms
• Galia or Cantaloupe Melon – 1 small or 1/2 medium
• Prosciutto – 55 gms, thinly sliced
• Mixed Salad Leaves – 150 gms
• Fresh Raspberries – 85 gms
• Freshly Shaved Parmesan – 1 tblso
• Salt as required

For the Dressing:

• Balsamic Vinegar – 1 tblsp
• Raspberry Vinegar – 2 tblsp
• Orange Juice – 2 tblsp

Method:

1. Trim the asparagus, cutting in half if very long.
2. Cook in lightly salted, boiling water over a medium heat for 5 minutes, or until tender.
3. Drain and plunge into cold water then drain again and reserve.
4. Cut the melon in half and scoop out the seeds.
5. Cut into small wedges and cut away the rind.
6. Separate the prosciutto slices, cut in half and wrap around the melon wedges.
7. Arrange the salad leaves on a large serving platter and place the melon wedges on top together with the asparagus spears.
8. Scatter over the raspberries and parmesan shavings.
9. To make the dressing, put all the ingredients in a small screw-top jar and shake until well blended.
10. Pour over the salad and serve.