Ingredients
½ melon, de-seeded and chopped into small chunks
50g/1¾oz rocket leaves
2 endive leaves, sliced into thin julienne strips
1 tbsp olive oil
3 sun-dried tomatoes
2 slices Parma ham
4 endive leaves, sliced in half length ways
1 tsp balsamic vinegar
salt and freshly ground black pepper, to taste
Method
1. In a large bowl toss the melon, rocket and endive julienne in the olive oil.
2. Transfer to a plate and add the sun-dried tomatoes and Parma ham.
3. Place the eight halves of endive leaves around the salad, pointing outwards.
4. Drizzle with the balsamic vinegar and season to taste.
