When shopping for this salad at the market pick heavy, aromatic French Melon with stem ends that yield slightly when pressed. Think of the melon as a two-for-one: It acts as a vessel while also being a bonus treat after you finish the salad.
Ingredients For
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200 g cut into cubes
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x 4
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x 4
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x 2
Preparation
1
Cut the melon in half and make balls using a melon baller.
2
Set the melon balls aside in a large bowl.
3
Cut the Bayonne ham into strips.
4
Cut the blue cheese into cubes.
5
Roughly chop the mint and basil.
6
Place a few melon balls, some ham, some cheese, and some rocket in the empty melon half.
7
Season with olive oil, herbs, salt, and pepper.
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