- 3.17 oz (90g) of Parma ham
- 6 fresh figs - quartered
- ½ ripe cantaloupe - cut into cubes or chunks
- 1/3 cup of walnuts, roughly chopped
- 3.52oz of rocket leaves
- 6 basil leaves, roughly chopped
- 3 tbsp light olive oil
- 2 tbsp red wine vinegar
- 1 tbsp Mrs Bridges Fig Preserve
Add all the dressing ingredients to a small bowl, whisk thoroughly, then season with salt and pepper to taste.
On a serving platter, arrange the melon and figs and rocket leaves.
Take each strip of Parma ham and roll it loosely into a ‘rose’, tucking in the ham amongst the fruit.
Scatter the walnuts over the salad and finish the dish by drizzling over the fig dressing. Serve immediately.
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