Cantaloupe melon with crispy parma ham

Heat the oil in a large frying pan. Put the ham in and fry the slices on a low heat. Drain on kitchen paper. Roast the pine nuts in the same pan.

Cut the melon horizontally, lay the halves with the cut face down on a chopping board and cut the shell around. Remove the kernels with a spoon. Cut the melon halves into slices.

Remove the outer leaves from the chicory and cut out the hard core. Remove the leaves.

Beat the balsamic vinegar with the honey and whisk in the oil. Season with salt and pepper. Spoon the dressing through the chicory.

Divide the chicory over 4 plates and divide the melon over it. Drop some dressing over the melon and spread the crispy ham and pine nuts over it.