4

large

ripe nectarines; stones removed and cut into wedges

½

honeydew melon; peeled, seeded and sliced

1

large

ripe mango; peeled, seeded and cut into wedges

80

g

baby rocket leaves

¼

cup

olive oil

1

Tbs

red wine vinegar

1

pinch

caster sugar

1

tsp

Dijon mustard

1

pinch

salt; or to taste

1

pinch

freshly ground black pepper; or to taste

8

slices

prosciutto

1

Combine 4 large, ripe nectarines (stones removed and cut into wedges),½ honeydew melon (peeled, seeded and sliced) and 1 large, ripe mango (peeled, seeded and cut into wedges) in a medium bowl. Add 80g baby rocket leaves and toss gently to combine.

2

Whisk ¼ cup olive oil, 1 tbs red wine vinegar, a pinch caster sugar, 1 tsp Dijon mustard and salt and pepper to taste in a small bowl.

To serve :

1

Divide salad between plates and top each with 2 slices prosciutto, then drizzle with dressing and serve with crusty bread.