Ham and melon salad with nutty sherry vinaigrette

Ingredients for 2 servings:

• 125 g endive salad
• 5 sprigs of mint
• ½ Galia melon, approx. 250 g
• 125 g Serrano ham, very thin slices
• 2 tsp sherry vinegar
• 1 tsp Dijon mustard
• 1 tsp maple syrup
• 2 tbsp walnut oil
• Salt and pepper (Indian Tellicherry pepper), alternatively black pepper

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Wash the endive, spin dry, and tear the leaves into bite-sized pieces. Now wash and dry the mint, pick the leaves, and mix them into the lettuce leaves. Peel the melon, cut them into bite-sized pieces or very thin wedges, season with salt and pepper, and arrange them on the lettuce bed. To make the sherry vinaigrette, combine the sherry vinegar with salt and pepper, then stir in the Dijon mustard and maple syrup. Finally, whisk in the walnut oil. Drizzle the sherry vinaigrette over the melon and lettuce leaves. Tear the ham slices into smaller pieces, roll them up loosely, and arrange them on the lettuce. Finally, grind the lettuce again with pepper and serve immediately. Tip: The sherry vinaigrette also goes well with raw and cooked root vegetables, salsify, zucchini, squash, and eggplant. It’s also particularly good with mushrooms or over hummus.