Filter
Reset
Sort ByRelevance
Jenhere
Cantaloupe melon with crispy parma ham
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
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.
Blogs that might be interesting
-
30 minLunchroast beef (meat products), olive oil, shallot, chestnut mushrooms, cream cheese natural, capers, arugula, balsamic vinegar, mustard, olive oil,roast beef rolls with mushroom tapenade
-
20 minAppetizerpie, pod, sugarsnap, carrots, peanut oil, stir-fry oil, celery, spring / forest onion, bean sprouts, ketjapmarinademanis, fried onions,patty with vegetables
-
25 minAppetizercumin powder, pumpkin, onion, garlic, aniseed, cinnamon, olive oil, vegetable stock cube, lemon juice, water, chili pepper, 5-spices herbs,pumpkin soup with anise sprig
-
10 minAppetizeravocados, finesse for enriching, cayenne pepper, garlic, cocktail shrimp, White bread,creamy avocado with prawns
Nutrition
265Calories
Sodium0% DV0g
Fat25% DV16g
Protein26% DV13g
Carbs6% DV17g
Fiber0% DV0g
Loved it