- 1 sweet melon
- 100g rocket leaves
- 150g mozzarella
- 12 slices pancetta (Parma ham will also work)
- drizzle of olive oil
- drizzle of balsamic vinegar
Cut the melon in half. Peel it and remove the seeds.
Spread the rocket leaves on a platter, then cut the melon into thin slices and place them on top of the leaves.
Cut the mozzarella into rough slices, then add to the platter.
Lastly, lay over the pancetta slices, drizzle over the oil and vinegar, and serve.