Cantaloupe, bacon, pear and fig carpaccio
Combine cantaloupe, bacon, pear and fig to make an original carpaccio. The recipe is eay and quick to prepare.
1. Slice the cantaloupe into four quarters and dig out the seeds with a spoon. Remove the peel and cut it into very thin slices. Place in the fridge.
2. Wash the pears, cut in half, remove the seeds and slice into thin strips, keeping the skin. Rinse the figs and cut into four wedges.
3. Squeeze the lemon juice. Pour in a bowl with 3 tablespoons of olive oil and whisk.
4. Layer a slice of melon with a slice of bacon and put the edges closer.
5. In each plate, place the bacon on the cantaloupe, along with pear slices and figs. Before serving the carpaccio, drizzle with vinaigrette, sea salt and fresh ground pepper.
Photo credit: Sucré Salé
