Prosciutto, mango, melon and baby spinach salad

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A quick and tasty salad using prosciutto.

Prosciutto, mango, melon and baby spinach salad
Photo: Sahlan Hayes

Ingredients

  • 1/2 rockmelon (peeled and cut into chunks)
  • 1 large ripe mango (peeled and cut into wedges)
  • 3 ripe white peaches (cut into chunks)
  • baby spinach leaves (stems removed) 
  • 1/4 cup extra virgin olive oil
  • 1 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • sea salt and cracked black pepper
  • 2 thin slices prosciutto
  • 2 tsp toasted pine nuts

Method

Place 1/2 rockmelon (peeled and cut into chunks), 1 large ripe mango (peeled and cut into wedges) and 3 ripe white peaches (cut into chunks) in a medium bowl. Add 80g baby spinach leaves (stems removed) and toss gently to combine. In a small bowl, whisk ¼ cup extra virgin olive oil, 1 tbsp red wine vinegar, good pinch of caster sugar, 1 tsp Dijon mustard, sea salt and cracked black pepper. Add half the dressing to salad and toss gently. Divide salad among plates and top each with 2 thin slices prosciutto, then drizzle with remaining dressing. Sprinkle each salad with 2 tsp toasted pine nuts.

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  • Main Ingredients - Beef
  • Cuisine - Italian

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