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Jamon Serrano with Honeydew and Lumpfish Caviar
- Jamon Serrano, 60g
- Honeydew - peeled and sliced, 125g
- Balsamic Reduction, 25ml
- Extra Virgin Olive Oil, 15ml
- Lumpfish Caviar, 30g
- Gently wrap the honeydew pieces with 1 slice of Jamon serrano and place on the center of the plate.
- 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.