John Myers
Rocket Melon Salad with Parma Ham, Sheep Cheese and Walnuts
The perfect rocket melon salad with parma ham, sheep cheese and walnuts recipe with a picture and simple step-by-step instructions.
- 800 g Arugula
- 1 piece Honeydew melon
- 5 piece Medium hot red peppers
- 4 piece Red onions
- 250 g Parma ham
- 400 g Sheep cheese
- 6 tbsp Bianco balsamic vinegar
- 4 tbsp Walnut oil
- 4 tbsp Lime oil
- 3 tbsp Acacia honey
- 200 g Roasted walnuts
- Black pepper
- Salt
- 1 Pc. Red peppers as needed
- –
- Cut the melon into small pieces.
- Roast walnuts in the pan, then roughly chop.
- Mix the balsamic vinegar, walnut oil, lime oil, acacia honey, pepper and salt into a dressing. Depending on your taste, the quantities can of course vary.
- 1 Cut the peppers into small pieces, if necessary mix in the red pieces of a pepper because of the appearance. Later, place the remaining peppers on top of the salad as a decoration.
- Cut the onion into rings, tear the Parma ham into strips, crumble the sheep’s cheese into small pieces.
- Mix the melon, onion, and peppers with the dressing and cover and let steep for at least 1 hour.
- Just before serving, drape the rocket on a silver platter. If necessary, you can also use a baking sheet, so you can easily transport it or serve it directly on the plate if it is not a buffet. Spread the mixture over the rocket. It is best to make sure that you only put the rocket on the edges, it looks nicer.
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