2 baby cos lettuce, rinsed, leaves separated
1 small honeydew melon, peeled
150 g prosciutto slices
1 cup fresh strawberries or raspberries, sliced
4 fresh figs, quartered (optional)
balsamic glaze, to serve
- Arrange separated cos lettuce leaves onto a serving platter.
- Cut the melon in half and scoop out the seeds. Slice each half into 6-8 wedges. Wrap each wedge with a slice of prosciutto.
- Arrange melon wrapped prosciutto over the cos lettuce. Add the berries and figs.
- Drizzle with balsamic glaze. Garnish with fresh basil leaves.