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
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.