Mint-glazed melon with Ibérico mayonnaise and sourdough
By Shauna Froydenlund From Saturday Kitchen Ingredients For the Ibérico pork fat mayonnaise 40g/1½oz streaky bacon 50g/1¾oz Dijon mustard 80ml/2½fl oz full-fat milk 160g/5½oz Ibérico pork fat 25ml/¾fl oz sherry vinegar salt and freshly ground black pepper For the mint vinaigrette …