The vinegar in this salad pickles the eschalot and seasons the rockmelon. You can easily use stonefruits when in season, too.
1 eschalot, finely sliced
¼ cup good-quality apple cider vinegar
¼ rockmelon, cut into wedges and peeled
salt and black pepper, to season
2 cups rocket leaves
2 cups baby spinach leaves
100g mozzarella ball, in whey (or bocconcini)
100g prosciutto olive oil, to drizzle
1. Place the eschalot in a wide bowl with the apple cider vinegar and set aside while you prepare the rest of the ingredients. Heat a grill pan or barbecue and grill the rockmelon until slightly blackened on both sides. Place the rockmelon into the vinegar, season with salt and spoon a little eschalot on top. Set aside for 10 minutes.
2. Place the leaves on a serving plate. Put the rockmelon on top and spoon over the eschalot and as much of the vinegar as you like. Tear the mozzarella and arrange on top, then curl the prosciutto into little piles and place on top as well. Drizzle liberally with olive oil and grind over black pepper to serve.
Find more of Adam Liaw's recipes in the Good Food New Classics cookbook.