SERVES 4 D C Q
8 oz/225 g asparagus spears
1 small or ½ medium cantaloupe melon
2 oz/55 g Prosciutto ham, thinly sliced
5½ oz/150 g bag mixed salad greens, such as herb salad with arugula
¾ cup fresh raspberries
1 tbsp freshly shaved Parmesan cheese
1 tbsp balsamic vinegar
2 tbsp raspberry vinegar
2 tbsp orange juice
1. Trim the asparagus, cutting the spears in half if very long. Cook in a tall saucepan of lightly salted, boiling water over medium heat for 5 minutes, or until tender. Drain, then refresh under cold running water and drain again. Set aside.
2. Cut the melon in half and scoop out the seeds. Cut into small wedges and cut away the rind. Separate the Prosciutto ham slices, cut in half, and wrap around the melon wedges.
3. Arrange the salad greens on a large serving platter and place the melon wedges on top, together with the asparagus spears. Sprinkle over the raspberries and Parmesan shavings.
4. To make the dressing, pour the vinegars and juice into a screw-top jar and shake until blended. Pour over the salad and serve.