Leafy Salad with Melon and Mozzarella

Ingredients

• 2 Spanish melons
• 150 ml white port wine
• 125 ml dry white wine
• juice of one lemon
• 30 g powdered sugar
• fresh mint
• 300 g mini mozzarella balls
• 100 g small salami
• 150 g mixed leafy salad
• 1 Red Onion
• 1 tbsp White Wine Vinegar
• 1 tbsp balsamic vinegar
• Salt
• pepper (ground)
• 3 tbsp olive oil

Instructions

1. 1.

   Halve the melons and remove seeds. Use a medium melon baller to scoop out beautiful spheres.

2. 2.

   Combine port wine, white wine, powdered sugar, and lemon juice; fold in sliced mint leaves. Marinate the melon spheres in this mixture for about 24 hours covered and chilled.

3. 3.

   Just before serving, wash, trim, and dry the salad greens; tear into bite‑sized pieces if desired. Peel the onion and slice into rings. Mix vinegar with salt and pepper, then whisk in oil and taste.

4. 4.

   Thread alternating melon spheres, folded salami slices, and mozzarella balls onto small skewers.

5. 5.

   Arrange the salad with onion rings on a plate or platter, drizzle with dressing, and place the skewers decoratively on top.