Whoever decided to take aged ham and wrap it’s salty deliciousness around sweet melon, I thank you. Its a classic and perfect combination of flavours that seems to stand the test of time and survive through the various food trends.
I had a perfect sweet melon or Cantaloupe (otherwise known as Spanspek in South Africa), and lots paper thin slices of Parma ham which I bought from Giovanni’s. I decided to put them together.
Now I would have thought this was just the perfect side dish to go on a brunch menu, until I chatted to a chef friend of mine from Twitter who suggested I drizzle a honey and wholegrain-mustard vinaigrette over them. He had me at drizzle (:-)).
Andrew is the head chef at the Sun International resort Sun City and he is just the best person to bounce food thoughts off. Full of fantastic ideas he gives me advice whenever I need. Thank you for this suggestion, it takes the whole experience up a juicier notch. Andrew tweets @ChefAndrewR.
Recipe for the honey & mustard vinaigrette | makes around 110ml
- 60ml (4T) the best olive oil you can lay your hands on
- 2T red wine vinegar
- 20ml runny honey
- 1 1/2 t wholegrain mustard (I love the Maille brand)
- pinch of salt
Place all of the above in an empty jar, attach a lid and shake vigorously.
Cut the melon into wedges that are the size that you like and wrap a slice of prosciutto (like Parma ham) around each wedge and drizzle with the vinaigrette.
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