Parma Ham with Melon and Asparagus

427

Ingredients:

• Asparagus Spears – 225 gms
• Cantaloupe Melon – 1, small
• Parma Ham – 50 gms, thinly sliced
• Mixed Salad Leaves – 150 gms
• Fresh Raspberries – 100 gms
• Parmesan Cheese – 1 tblsp, freshly shaved

For the Dressing:

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

Method:

1. Trim the asparagus and cut 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.
4. Drain again and reserve.
5. Cut the melon in half and scoop out the seeds.
6. Cut into small wedges and cut away the rind.
7. Separate the Parma ham slices, cut in half and wrap around the melon slices.
8. Arrange the salad leaves on a large serving platter and place the melon wedges on top together with the asparagus spears.
9. Scatter over the raspberries and Parmesan shavings.
10. Place the vinegars and juice in a screw top jar and shake until blended.
11. Pour over the salad.
12. Serve.