Apricot and prosciutto salad with cabernet sauvignon vinegar dressing

Name: Apricot and prosciutto salad with cabernet sauvignon vinegar dressing
Cook time: 30 min
Ingredients: 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

Lynne Mullins

October 19, 2011

Apricot and prosciutto salad with cabernet sauvignon vinegar dressingQuentin Jones

Time:< 30 mins

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.

Ingredients

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

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.