Ingredients:
Melon – sweet
Cantaloupe 1 med.
Red onions 250 gr 1 large
Rucola Salad 150 gr 5 oz
Olive oil 45 ml 3 Ts
Apple Vinegar 45 ml 3 Ts
Parma Ham, sliced 125 gr 8-10 slices
Thyme, fresh 2-3 twigs
Dill, fresh 2-3 twigs
Majoram, fresh 2-3 twigs
Salt as needed
Pepper as needed
Procedure: Half melon; discard pips and with a melon baller; cut nice spheres out of the melon. (Use unused parts for fruitsalad or juice..) Cut onion into very thin slices or rings. Wash salad and drain well. Chop leaves and fine parts of fresh herbs; discard stalks and stems.
Keep one or two of each for decor.
Mix oil and vinegar with fresh herbs; season if needed. Make nice rosettes from sliced parma ham. Mix salad and melonball with salad marinade; arrange on a cold plate. Set ham rosettes around rim of plate. Garnish with a few sprigs of fresh herbs. Serve well chilled with fresh warm bread.
Tip: If you have no fresh herbs, use KNORR or MAGGI 'clear herb sauce Italian style'

Gunkan-Maki'
Ingredients:
Nori leaves 2 pcs
Salmon caviar 60 gr 2 oz
Sushi rice 1/2 recipe
Fresh cucumber small piece
Marinated ginger as needed
Soy sauce as needed
Procedure: Dry fry (no oil) the Nori leaves only on one side until they start to release their aroma. Let cool and cut into 8 about 3 cm-wide strips.
If the caviar is very moist, put it into strainer and drain well. Cut cucumber into 8 fan-shaped pieces. Each fan should have 4-5 thin 'blades'
With wet hands, make a little drop shaped ball from 1 Ts Sushi rice. Put a Nori leaf with the smooth side outside, around rice. Nori leaf should stand out about 3-4 mm over the rice. Fill caviar carefully into hollow. Garnish each Sushi on the thinner side with a cucumber fan.
Arrange on plate and garnish with ginger. Serve with soy sauce.