Apricot and prosciutto salad with cabernet sauvignon vinegar dressing
“Beneath an apricot's velvety skin lies flesh that can be a sweet or savoury treat.”
- 6 ripe apricots, halved, stoned and cut into quarters
- 1/2 honeydew melon, peeled, seeded and cut into wedges
- 1 ripe mango, peeled and cut into wedges
- 80g baby rocket leaves
- 1/4 cup extra virgin olive oil
- 1 tbsp cabernet sauvignon vinegar
- 1/4 tsp sugar
- 1 tsp Dijon mustard
- Sea salt and cracked black pepper
- 8 thin slices prosciutto
- Crusty bread, to serve
Apricots belong to the rose family and are closely related to almonds, plums, peaches and cherries. The many varieties differ in size, colour, flavour and skin colour, which can be pale yellow to brilliant orange with a deep pink flush. However, they are not usually labelled in shops by variety.
Method
Combine apricots, melon, mango and rocket leaves in a large bowl.
Combine olive oil, vinegar, sugar and Dijon mustard, season to taste and whisk until well combined. Pour three quarters of dressing over salad and toss gently.
Divide salad among 4 plates and top each with 2 slices of prosciutto, then drizzle with remaining dressing.
To serve
Serve immediately with crusty bread.
Serves 4 as a light lunch or entree.
