Melon Ball Salad
ready in 12 h. 30 min.
Mix together the port, wine, lemon juice, icing sugar and chopped mint.
Halve the melon and scrape out the seeds. Cut balls from the flesh using a medium sized melon baller and mix with the wine mixture. Put in the fridge to marinade for about 12 hours.
Thread the melon balls, mozzarella and salami onto cocktail sticks and lay onto a bed of the salad leaves. Scatter over the sliced onion.
Mix together the vinegar and oil, add a little of the marinade and season with salt and pepper.
Drizzle the dressing over the salad and serve immediately.