Rockmelon, mint and prosciutto salad with Pedro Ximénez syrup


  • Serves 4 people

  • ½ cup Pedro Ximénez
  • ¼ rockmelon, peeled, seeded and thinly sliced lengthways
  • ¼ honeydew melon, peeled and seeded and thinly sliced lengthways
  • 12 slices of prosciutto
  • For drizzling: extra-virgin olive oil
  • ¼ cup firmly packed mint leaves
01   Place Pedro Ximénez in a small saucepan and reduce to 2 tbsp over medium heat, cool. Arrange melon slices on a platter prosciutto. Scatter mint leaves and season to taste with sea salt and freshly ground black pepper. Drizzle with olive oil and Pedro Ximénez reduction and serve immediately.
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