| 150 g | Prosciutto di Parma |
| 1 | honeydew melon |
| 10 g | basil |
| 10 g | tarragon |
| 20 g | pistachios |
| 1 | lemon |
| 60 ml | olive oil |
| 40 ml | white balsamic vinegar |
| 2 tsp | maple syrup |
| 50 g | ricotta cheese |
| salt | |
| pepper |
Remove melon peel and seeds and slice into large pieces. Slice basil into ribbons, reserving some leaves whole for garnishing. Pluck tarragon leaves. Roughly chop pistachios. Zest and juice the lemon.
To make the dressing, whisk together the lemon juice and zest, olive oil, white balsamic vinegar, maple syrup, salt, and pepper. Add melon to a large bowl and toss with dressing, sliced basil, and most of the tarragon, leaving aside some of each herb for garnishing.
Add melon and dressing to a large serving plate. Toss in prosciutto, dollop on spoonfuls of ricotta, and garnish with pistachios and extra herbs. Enjoy!
Made with 
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