3 large handfuls of mesclun salad leaves
3 Tablespoons lemon infused olive oil
3 Tablespoons white balsamic vinegar
1 Tablespoon grain mustard
1 Tablespoon honey
Salt & pepper to season
500g medium cooked prawns, shelled
120g prosciutto thinly sliced
1/2 ripe rockmelon, skinned, segmented
Place salad leaves into a large bowl. Combine olive oil, balsamic vinegar, mustard and honey together. Pour 2/3rds of the dressing over salad leaves and gently toss. In a large platter arrange salad leaves on the base of the platter, then artfully drape rockmelon, prawns and prosciutto on and around the salad leaves. Season and drizzle remaining dressing over the entire salad.
Serve with a glass of UMAMU Estate Rose, an elegant semi dry rose that compliments the sweet mustiness of melon and the salty sweetness of prawns and prosciutto.