Melon Salad with Cream Cheese

Cut the melon in half, remove the seeds – cut the flesh into bite-sized pieces. Slice the onion very thinly and stir in. Cut the ham into fine strips 3 to 4 cm long and stir in the same way. Finally, add the cream cheese in small blobs on top of the lettuce.

Either cool the melon and cheese well before preparing, or possibly refrigerate the finished leaf salad for 2 hours.

Just before serving, sprinkle with freshly ground pepper. Serve with crusty baguette with butter and a cold Italian white wine.

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