Melon salad

Melon salad (4 portions)


Mix fennel dices, fennel seeds, spring leek, olive oil and lemon balsamic vinegar and season with salt and pepper. Arrange on 4 plates and in turns pile up melon, red onion and peach. Stir tarragon mustard and apple balsamic vinegar and garnish salad with Roquefort and finely chopped green bits of fennel.

Our advice: Serve air-dried ham, such as Parma ham with it and your guests will be delighted.