Carpaccio of sweet melon, pear and bresaola with caper dressing – Food & Home Magazine

Ingredients

• 60ml (¼ cup) capers
• ¼ red onion, finely diced
• 30ml (2 tbsp) red wine vinegar
• 5ml (1 tsp) mustard
• 60ml (¼ cup) olive/avocado oil
• 4 sweet melons, thinly sliced
• 4 pears, thinly sliced
• 20 thin slices bresaola (you can substitute this with smoked beef or Parma ham)
• 125ml (½ cup) stemmed capers or caper berries
• 1 lemon, quartered
• green salad, to serve
• toast, to serve