About this recipe:In this colourful salad, the subtle flavour of spinach is enhanced by sweet melon and citrus, and prosciutto adds a savoury touch. You can prepare the dressing in advance, but only assemble the salad at the last moment to preserve as much vitamin C as possible. Serve with wholemeal bread.
1 ruby or pink grapefruit
1 large orange
250 g baby spinach leaves
250 g rockmelon (cantaloupe) flesh, cut into bite-sized cubes
2 spring onions, white parts only, very thinly sliced
50 g thinly sliced prosciutto, excess fat removed, cut into shreds
For the dressing
1 tbsp (15ml) best-quality balsamic vinegar
1 tbsp (15ml) extra virgin olive oil
1 tbsp (15ml) cream
½ tsp honey
salt and pepper
Directions Prep:15min › Ready in:15min
To make the dressing, put the vinegar, oil, cream and honey in a small screw-top jar. Cover and shake until well blended. Set aside until needed.
Working over a bowl to catch the juice, peel the grapefruit, removing all the bitter white pith, then cut it into segments between the membranes. If large, cut the segments into bite-sized pieces. Set the grapefruit segments aside on a plate.
Using a citrus zester, take fine shreds of zest from the orange and set aside. Working over the bowl containing the grapefruit juice, peel the orange, removing all the pith, then cut the fruit into segments between the membranes, then cut the segments into bite-sized pieces, if you like. Add to the grapefruit pieces and set aside.
Add 1 tbsp (15ml) of the combined grapefruit and orange juices to the salad dressing and shake again to blend. Taste and add more citrus juice, if you like. Add salt and pepper to taste.
Place the spinach in a large serving bowl. Add the orange and grapefruit segments, the melon and spring onions and toss together. Shake the dressing once more, then pour it over the salad and toss. Scatter the prosciutto and orange zest over the top and serve at once.