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ingredients
Vegetable stock
50 ml
Mustard seeds
1/2 tsp
English mustard
1/2 tsp
Honey
1/2 tsp
White wine vinegar
2 tbsp
Olive oil
1 tbsp
Salt
Pepper
black, ground
Melon
1/2 (cantaloupe), halved, seeds removed, balls of fruit scooped out
Mozzarella cheese
100 g, diced
Rocket
60 g
Ham
50 g, serrano, thinly sliced
Preparation
For the dressing
Heat the stock and add the mustard seeds.
Simmer for about 2-3 minutes, then set aside and leave to cool.
Pour the stock into a shaker along with the mustard, honey, vinegar and oil and shake well.
Season with salt and ground black pepper.
For the salad
Mix together the melon balls, mozzarella and rocket.
Arrange on plates and drizzle with the dressing.
Place the ham on top.
