Roasted melon with olive oil and honey, ham crisps and a warm port vinaigrette
Ingredients
For
2
personnes
- 1 melon
- 30 g of honey
- 2 cl of red port
- 1 cl of balsamic vinegar
- 4 slices of smoked ham
- 3 tablespoons of single cream
- 2 tablespoons of subtle-flavoured olive oil from France
- 1 tablespoon of red port
- Salt and freshly ground pepper
- 4 fresh basil leaves
Tip
You could also try this roasted melon with a single-variety French olive oil from Lucques, Grossane, Cailletier, Tanche, or a Nyons olive oil, PDO.
Instructions
- Preheat the oven to 240 °C (gas mark 8).
- Cut 2 slices of smoked ham into triangles. Arrange them on a baking tray lined with baking paper, then bake for 8 minutes (the slices should be nicely browned). Leave to cool at room temperature.
- Wash the basil leaves, then chop them finely.
- Cut 2 slices of smoked ham lengthways into strips. Cut the melon in half, remove the seeds and peel it, then cut out 2 medallions (2 cm thick and 7 cm in diameter). Wrap two strips of ham around each medallion and secure them with a wooden skewer. Using a melon baller, scoop out small balls of melon from the remaining flesh.
- Pour a tablespoon of French olive oil into a frying pan, then brown the melon medallions on both sides. Add the honey and allow it to caramelise slightly. Next, flambé with 2 cl of port and allow it to reduce, basting the medallions as you go. Deglaze with the vinegar, then reduce until you have a syrupy consistency. Add the melon balls and coat them in the syrup.
Making the dressing:
- Prepare the warm port vinaigrette: pour the single cream, 1 tablespoon of French olive oil and 1 tablespoon of port into a saucepan. Season and heat gently for a few minutes. Whisk until emulsified.
- Arrange the melon medallions and melon balls attractively on a plate. Garnish with the ham crisps and chopped basil. Serve with the warm port vinaigrette.
- Enjoy your meal!
Tip
You could also try this roasted melon with a single-variety French olive oil from Lucques, Grossane, Cailletier, Tanche, or a Nyons olive oil, PDO.
We recommend...
For this recipe, we recommend using PDO huile d'olive de Nice (subtle taste) for its mildness and its aromas of almond, raw artichoke, broom flowers, hay, grass, leaves, pastries, ripe apple, dried fruit and citrus notes. You can also use huile d'olive de Nyons PDO.
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