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    Prosciutto crudo, melon & pecorino plates

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    Prosciutto crudo, melon & pecorino plates

    • Preparation time: 15 minutes
    • Total time: 15 minutes 15 minutes

    Serves: 4 as a starter

    Ingredients

    • 2 tsp clear honey
    • 4 tbsp extra virgin olive oil
    • 11⁄2 tbsp lemon juice
    • 1⁄2 Piel de Sapo melon, seeds discarded
    • 1 red chicory bulb, base trimmed and leaves separated
    • 80g prosciutto crudo
    • 30g pecorino, shaved
    • 1⁄2 x 25g pack basil leaves, small leaves left whole, rest shredded 

    Method

    1. To make the dressing, in a small bowl, whisk together the honey, olive oil and lemon juice with 1 tbsp water; season.

    2. Cut the melon half in half again, then cut the flesh away from the skin. Slice each quarter into 6 slices or chunks and divide between 4 serving plates with the chicory leaves. Tuck the prosciutto in and scatter with the pecorino shavings and the basil. Spoon a little dressing over each plate before serving. 

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