A very simple but sophisticated hors d’oeuvre, Melon and Cold Pork Salad is a marvellous mixture of flavours and textures.
1 large honeydew melon, halved and seeded
12 oz. cold cooked lean pork juice of
2 teaspoons chopped fresh dill or
1 teaspoon dried dill leaves lemon wedges
Remove the flesh from the melon and dice it. With a sharp knife, coarsely dice the cold pork.
In a medium-sized mixing bowl, mix together the melon and the pork. Squeeze the lemon juice over the mixture and sprinkle it with the dill. Divide the mixture between four individual plates. Garnish with the lemon wedges.
Place the plates in the refrigerator to chill for at least 30 minutes before serving.