Prosciutto and Gorgonzola Salad

Strong flavours balanced with refreshing melon.

• Ready In: 15 mins
• Serves: 4

Ingredients

• 4  tablespoons extra virgin olive oil
• 1  tablespoon red wine vinegar
• 1⁄2 teaspoon Dijon mustard
•  salt and black pepper
• 2  gem lettuce
• 5  ounces arugula leaves
• 1  cantaloupe, peeled, seeded and cubed
• 7  ounces gorgonzola, crumbled
• 8  slices prosciutto
• 1  tablespoon flat leaf parsley, chopped

Directions

1. Whisk together the olive oil, vinegar and mustard and season well.
2. Trim the root and separate the leaves of the lettuce; slice the hearts in two. Place in a large bowl with the arugula, and pour over the dressing. Mix well; pile on a serving plate.
3. Arrange the melon cubes over the salad and top with the cheese and the prosciutto slices, torn into strips. Scatter the parsley on top and serve.