Prep Time: 20 min.
Delicious carpaccio with dragonfruit, cantaloupe, bocconcini, roasted hazelnuts, and basil.
Serve it as a starter on a large platter for everyone to share, or make individual portions.
Ingredients
- 1 dragonfruit
- 1 cantaloupe
- 14 bocconcini
- 14 fresh basil leaves
- 2 tablespoon roasted hazelnuts
- sprinkle of sea salt
- 3 tablespoons olive oil
- 2 tablespoons white wine vinegar
- a tablespoon maple syrup
- melon baller
- mandolin
Instructions
Serves 3-4.
1. Remove the dragonfruit’s outer peel.
2. Slice the fruit finely using a mandolin.
3. Place the sliced dragonfruit on a platter.
4. Use the melon baller to make cantaloupe balls.
5. Top the dragonfruit with the cantaloupe. You can place the melon randomly or in a pattern like mine.
6. Add bocconcini, basil and chopped roasted hazelnuts.
7. Drizzle with olive oil.
8. Mix one tablespoon maple syrup with one tablespoon white wine vinegar.
9. Spoon the dressing onto the salad.
10. Top with sea salt and serve.
