Wild Boar Prosciutto with Cumberland Speck and Honeydew Melon

An unadorned salad that relies on sweet-savoury contrasts and good quality ingredients, from Clodagh KcKenna
By Clodagh McKenna
Wild Boar Prosciutto with Cumberland Speck and Honeydew Melon
  • Rating:
  • Serves: 4
  • Effort: easy

Ingredients

  • 1/4 honeydew melons
  • 2 handfuls lamb's lettuce
  • 8 slices Cumberland speck
  • 8 slices wild boar prosciutto

For the dressing

  • 20 ml balsamic vinegar
  • 60 ml extra virgin olive oil

Method

1. Cut the melon into thin segments, remove the skin and pips, and chop into small (1 - 2cm) pieces.

2. Divide the lamb's lettuce between 4 plates. Arrange 2 slices each of speck and prosciutto on top. Scatter the melon over the salad.

3. For the dressing: pour the vinegar and olive oil into a bowl and season with salt and pepper. Whisk it together, spoon over the salad and serve.

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