This salad shows that cantaloupe melon can be combined with savoury flavours.
Makes 2 - 3 servings
1 small romaine lettuce (washed and cut into leaves)
10 - 15 cherry tomatoes in different colours (washed and cut in halves)
half of a cantaloupe melon (cut in to bite sized pieces)
couple of fresh basil leaves (for decoration)
2 tablespoons of almond flakes
1 buffalo mozzarella (cut in to bite sized pieces)
2 tablespoon extra virgin olive oil
1 tablespoon white balsam vinegar
handful of basil leaves (freshly chopped)
1 teaspoon maple syrup
sea salt and pepper to taste
Combine oil, vinegar, basil, maple syrup, sea salt and pepper to a smooth dressing and put to the side.
In a small pan toast the almond flakes until golden brown and put to the side.
In a bowl combine romaine lettuce leaves, tomatoes, melon pieces and buffalo mozzarella pieces and mix in the dressing.
On a large plate or on 2-3 small plates arrange the salad.
Sprinkle the fresh basil leaves and the toasted almond flakes. Enjoy with a glass of refreshing juice or wine.