Parmesan basket with leaf salad and melon

Ingredients for 6 servings:

• 200 g Parmesan, grated
• 1 head of lettuce, e.g. oak leaf lettuce
• 1 melon(s) (Galia melon)
• 3 tbsp olive oil
• 1 tbsp Aceto balsamico, white
• Salt
• pepper
• 1 tsp lemon juice
• 2 tbsp gelling sugar (1:2)
• Balsamic vinegar (balsamic reduction)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Appetizer that can also be prepared well

Grate the Parmesan cheese. Preheat oven to 200°C. Line a baking sheet with parchment paper. Spread the Parmesan cheese on the sheet to create 6 round “slabs.” Make sure the edges are not touching. Bake in the oven until the cheese melts and is golden brown. Remove the sheet from the oven and wait a moment until the cheese is no longer completely soft, but by no means hard. Quickly remove the Parmesan flatbreads from the sheet and place them over upturned glasses, gently folding the edges down. Let cool. This can also be prepared the day before. Trim and wash the lettuce. Drain well. Halve the melon, remove the seeds, and scoop out balls using a melon baller. For the melon sauce, remove the remaining flesh from the rind. Purée the flesh with the lemon juice, add the gelling sugar, and cook according to the package instructions. For the salad dressing, combine olive oil, balsamic vinegar, salt, and pepper, and add a little of the melon sauce. To serve: Place the Parmesan baskets on a plate, fill with the lettuce and melon balls. Pour the salad dressing over the top. Pour the melon sauce over the salad and onto the plate. Spread some of the balsamic reduction on the plate.