Prosciutto, mango, melon and baby spinach salad

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.