20 Mini-Kumato® tomatoes (or 8 big Kumato’s®)
1 dl fresh orange juice
1 tbsp red wine vuinegar
2 tbsp honey
2 tbsp extra virgin olive oil
Slice the Mini-Kumato® tomatoes very thinly and arrange them on a plate like a ‘carpaccio’.
Cut the melon in even thin slices as the tomato or turn small balls with a special melon scoop. Arrange the melon over the tomato carpaccio.
Mix all the ingredients for the vinaigrette together en drizzle over the carpaccio.
*Serve this dish natural as a starter or in combination with smoked salmon and green salad.