Ingredients

• 1/2 cantaloupe melon (with orange flesh and white-green netted skin)
• sea salt and freshly ground pepper, sugar
• lime juice
• 4 tablespoons pine nuts
• extra virgin oil
• handful of young spinach leaves
• 8 slices of prosciutto (e.g. packaged)
• fresh thyme or other fresh herbs
• ready-made balsamic glaze in a tube*

Preparation

1. Peel the melon and cut into 8 pieces, place on a plate, sprinkle with 1 tablespoon sugar, salt and pepper, drizzle with juice from 1/2 lime, set aside. Toast the pine nuts in a dry pan, mix with 1 tablespoon extra virgin oil. Rinse the spinach and gently dry, arrange on 4 plates.
2. Wrap the melon pieces in prosciutto slices and arrange on spinach. Drizzle with the melon juice collected at the bottom of the plate, sprinkle with pine nuts and decorate with thyme.
3. Before serving, drizzle the salad with additional lime juice and extra virgin oil, sprinkle with freshly ground black pepper. Decorate with balsamic glaze.