Smoked venison with melon salad

Ingredients

• 0.5  a honeydew melon deseeded
• 100 g pack venison smoked (or use duck or prosciutto)
• 1 bunch watercress 
• 0.5  a cucumber peeled
• 1 tsp clear honey 
• 1 tsp wholegrain mustard 
• 2 tbsp olive oil for drizzling
• 2 tsp citrus champagne vinegar 

Equipment

• bowl
• whisk
• measuring spoon
• melon baller

Directions

1. Whisk together the dressing ingredients with a tiny pinch of salt, then set aside. Using a large melon baller or similar shaped implement (we used a measuring spoon), scoop balls out of the melon into a bowl.
2. Cut any large slices of venison in half and arrange on 2 plates overlapping in a petal fashion, then place 5-6 melon balls around the venison.
3. Toss the watercress and cucumber together in a bowl, then lightly sit a mound in the centre of each plate.
4. Drizzle everything with the dressing and a little extra olive oil, then serve straight away.