We served this at the college cafe and found it a refreshing salad, a new take on a 70,s idea
1/4 cup balsamic vinegar
2 tbs brown sugar
1/4 rockmelon, peeled, cubed
75g baby spinach
4 slices prosciutto
Combine vinegar and brown sugar in a small saucepan over medium heat. Stir to dissolve the sugar. Simmer 5 minutes or until reduced slightly.
Heat a char-grill pan over high heat, cook the rockmelon that has the prosciutto wrapped around it for 1 minute each side.
Combine spinach leaves and rockmelon on a serving plate, drizzle over balsamic dressing Serve
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