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Jenhere
Cantaloupe melon with crispy parma ham
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Ingredients
Directions
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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.
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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.
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Remove the outer leaves from the chicory and cut out the hard core. Remove the leaves.
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Beat the balsamic vinegar with the honey and whisk in the oil. Season with salt and pepper. Spoon the dressing through the chicory.
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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.
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Nutrition
265Calories
Sodium0% DV0g
Fat25% DV16g
Protein26% DV13g
Carbs6% DV17g
Fiber0% DV0g
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