Melon Carpaccio with Cured Ham
- Préparation :
- 2 Charentais melons
- 6 slices organic cured ham
- 1 teaspoon runny honey
- 2 tablespoons walnut oil
- 4 lengths of chive
- 2 sprigs of oregano
- fleur de sel
Remove the oregano leaves and chop the chives.
Cut the melon in 2 and remove the seeds with a tablespoon.
Then cut each half in 2 again to get 8 melon quarters.
Cut into thin slices of 2 to 3 mm and remove the skin.
Cut the slices of ham into thin strips.
Arrange the melon slices on 6 plates like a rose, working from the centre of each plate.
Use a basting brush to coat the melon slices with a mixture of walnut oil and runny honey.
Place the ham on top, spreading the slices out evenly.
Sprinkle with the chives and oregano leaves.
Lightly dust with fleur de sel and serve immediately.