Prosciutto and melon has been a thing for decades for a reason. It just works. All that salty earthiness of a very aged Italian ham complemented to perfection by the sweetness that tastes of the sun.
I add melon’s distant cousin, cucumber, to this magic medley. Plus goat’s chevin shaped into baubles and rolled in pink peppercorns. A few pretty borage flowers and it’s Christmas on a plate.
Ingredients
- Prosciutto
- Melon and cucumber, cut into any shape you want
- Goat’s chevin
- Pink peppercorns
- Radish, sliced as thinly as possible
- Wild rocket
- Celery
- Balsamic glaze
- Edible flowers
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Loading...Recipe by Lizet Hartley, courtesy of Melkkos & Merlot, a bilingual blog about food.
