Smoked venison with melon salad
Smoked venison with melon salad
An easy and impressive summer starter for two. The succulence of melon is a great contrast to the richness of cured meats
- Prep: 20 mins
- Serves 2
- Easy
Ingredients
- ½ a honeydew melon, deseeded
- 100g pack smoked venison (or use smoked duck or prosciutto)
- bunch watercress
- ½ a cucumber, peeled into ribbons, seeds discarded
- 1 tsp clear honey
- 1 heaped tsp wholegrain mustard
- 2 tbsp olive oil, plus extra for drizzling
- 2 tsp white wine vinegar
A party twist
PROSCIUTTO &
MELON BITES
Wrap 400g
bite-size cubes
cantaloupe melon
in basil leaves
and thin strips
torn from 100g
prosciutto. Secure
with cocktail
sticks and serve
with drinks.
Method
-
Whisk together the dressing ingredients with a tiny pinch of salt, then set aside. Using a large melon baller or similar shaped implement (we used a measuring spoon), scoop balls out of the melon into a bowl. Cut any large slices of venison in half and arrange on 2 plates overlapping in a ‘petal’ fashion, then place 5-6 melon balls around the venison.
-
Toss the watercress and cucumber together in a bowl, then lightly sit a mound in the centre of each plate. Drizzle everything with the dressing and a little extra olive oil, then serve straight away.
from 999999999999 http://ift.tt/1UF5zhD
