St Melons

We're approaching summer, I'm in one of my favourite places in England, Whitstable, and I'm craving salty sweetness on a lighter note. After a looooong afternoon sleep today I woke up thirsty and famished. I had all the ingredients to hit the hungry spot and within 5 minutes I was eating.

There's no recipe required for melon and ham. Age-old and thrown together, so long as the melon is tender and juicy and your ham, properly aged and flavoursome you'll have an instant mouthwatering hit on your hands. Just melon and ham no longer satisfies me these days..unless I'm in Spain or Italy eating THE best ingredients at their optimum. I always involve some kind of cheese and a dressing for embellishment...and a maybe a bit of bite.



ingredients:
Aged Serrano or Parma Ham
Cantaloupe Melon
Buffalo Mozzerella
Balsamic Vinegar (Aged and sticky)
Smoked/lightly salted Almonds (flaked or whole)



Method:
Cut half the melon in to nice big chunks
Tear open the mozzerella place on and in between the melon
Drape over the ham however you wish
Drizzle with balsamic and throw over the nuts

To test a Melon for ripeness bang its bottom with the palm of your hand and listen for a hollow sound, it should also feel dense and heavy. If its a corker you'll be able to smell the flesh outside of the rind and the base will give a little when pressed.



Honeydew and Galia melon are also lovely here but I'd steer away from Watermelon. You could also use lovely ripe peaches if melon absolutely isn't your thing and parmesan and rocket work a treat too.

Try these guys for smoked nuts if you don't have a good market close by http://tiny.cc/9m8ae