Rosé with Melon, prawn & prosciutto salad

Melon, prawn & prosciutto salad

3 large handfuls of mesclun salad leaves (or any of your preference)

3T lemon infused olive oil

3T white balsamic vinegar 

1T grain mustard

1T honey

Salt & pepper to season 

500g medium cooked prawns, shelled

120g prosciutto thinly sliced

1/2 ripe rock melon, 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 rock melon, prawns and prosciutto on and around the salad leaves. Season and drizzle remaining dressing over the entire salad.


The UMAMU elegant dry Rose compliments the sweet mustiness of the melon and the salty sweetness of prawns and prosciutto.