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1/2 cup thick Greek yogurt
2 tbsp white balsamic vinegar
1 tbsp lemon juice
1 tsp grain mustard
1 bunch watercress, spigs picked
1 Lebanese cucumber, thinly sliced
1 small red onion, thinly sliced
1/2 rockmelon
2 slices prosciutto
freshly ground black pepper
Put yogurt in a small bowl, then add vinegar, lemon juice and mustard. Whisk together, then set aside.
Put watercress, cucumber and onion in a bowl and toss gently. Arrange mixture into serving plates.
Scoop out seeds from rockmelon and cut into wedges. Arrange on plates, then add prosciutto. Drizzle with balsamic dressing, then grind over black pepper.
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