Summer salad of Black Forest ham, ricotta, rocket and melon with gooseberry ginger dressing by Angie Boyd of Sense of Taste Culinary Arts Cooking School.
• 1 pack Rocket or mixed salad leaves
• 1 pack Black Forest ham or Parma ham
• 1 Spanspek melon
• 125g Ricotta cheese
• Few Raspberries or gooseberries (optional)
• Freshly ground black pepper
• 30ml Gooseberry and ginger preserve
• 5ml Dijon mustard
• 45ml Lemon juice
• 125ml Morgenster extra virgin olive oil
• Pinch Sea salt
Make the dressing and set aside until ready to serve: Whisk all the ingredients together and place into a pretty jug or bowl.
Cut the melon in half and remove the seeds. Using a Parisienne scoop (melon baller), scoop out balls of melon and keep to one side.
Separate the Black Forest ham slices and fan into twists.
Tear the ricotta into bite-sized pieces.
On a serving platter, arrange the salad leaves, Black Forest ham twists, melon balls and ricotta. Scatter a few berries over and grind the black pepper over the top. Just before serving, drizzle some of the dressing over the salad.
Serve with crusty fresh bread and a glass of chilled Morgenster White or Morgenster NU Series 1 Sauvignon Blanc.