Melon salad with arugula and Parma ham

Ingredients for 2 servings:

• 1 small honeydew melon(s)
• 1 small pepper, red
• 1 onion(s), red
• 100 g Parma ham, whole
• 100 g sheep’s cheese
• 1 handful of walnuts
• 1 bunch arugula
• 2 tbsp oil (walnut oil)
• 2 tbsp oil (lime oil)
• 3 tbsp balsamic vinegar, white
• 1 ½ tbsp honey (acacia honey)
• Salt and pepper, black

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

in small portions also ideal as a starter

Roughly chop the walnuts and roast them in a pan without any fat. Halve the melon, remove the seeds, and use a melon baller to scoop out evenly spaced balls from the flesh. Finely slice the onion and dice the peppers. Also finely slice the Parma ham. Mix together a dressing from the walnut oil, lime oil, balsamic vinegar, honey, pepper, and salt. Place the melon balls, diced peppers, and onion strips in a bowl, pour the dressing over them, mix, and let it sit in the refrigerator for at least 1 hour. Before serving, fold the cleaned arugula into the salad. Arrange the melon and arugula salad on plates and crumble the feta cheese over the salad. Distribute the ham strips and chopped walnuts over the salad. Serve with fresh baguette or toasted ciabatta and a well-chilled glass of white wine.