Rockmelon Salad with Mint & Pedro Ximénez Syrup
Australian Gourmet Traveller fast recipe for rockmelon, mint and prosciutto salad with Pedro Ximénez syrup
Ingredients
- 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
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