1 tablespoon (15 ml) lemon juice

2 teaspoons (10 ml) Dijon mustard

1 egg yolk

1/2 cup (125 ml) vegetable oil

1/2 cantaloupe

• 12 thin slices Island's raw ham or
• Prosciutto

In a bowl, whisk together the lemon juice, mustard and egg yolk. While whisking constantly, add the oil in a thin stream. Season with salt and pepper. Set aside.

Scoop out the seeds from the cantaloupe, slice it thinly and remove the rind. Lay overlapping melon slices on four plates.

Brush the melon slices with the dressing. Garnish with prosciutto rosettes and watercress and season with a few grindings of pepper.

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