Next level luxury with ham and melon. Two varieties of melon topped with dragon fruit. Make sure the melon is well chilled. A perfect side dish at a BBQ.
Heat a dry frying pan and roast the pine nuts on medium heat in about 3 minutes until golden brown. Cool on a plate.
Halve the dragon fruit and reserve half a fruit as a garnish. Use the melon baller to scoop balls from the other halves, or remove the skin and slice the flesh into cubes. Also scoop out balls from the two melons - or cube or slice the flesh.
Divide the salad leaves over four plates. Arrange the fruit and ham over the leaves Scatter with the pomegranate seeds and pine nuts and drizzle with olive oil and balsamic vinegar.
Garnish with the remaining dragon fruit.
Vegetarian tip: Replace the ham with buffalo mozzarella or feta.
