Jamon Serrano with Honeydew and Lumpfish Caviar

Ingredients:

• Jamon Serrano, 60g
• Honeydew - peeled and sliced, 125g 
• Balsamic Reduction, 25ml 
• Extra Virgin Olive Oil, 15ml 
• Lumpfish Caviar, 30g 

Procedure:

1. Gently wrap the honeydew pieces with 1 slice of Jamon serrano and place on the center of the plate. 
2. Take one teaspoonful of lumpfish caviar and gently top it on the center of the wrapped honeydew. Drizzle with balsamic reduction and olive oil. Serve as an appetizer.