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How it's done
Segment the lime, retaining the juice. Set aside the lime segments. Combine the juice with the oil and wine, season.
Halve the melon, remove the seeds and the skin. Slice horizontally, then into strips. Divide the iceberg lettuce into eighths and slice very finely. Mix the melon, lettuce and reserved lime segments with the dressing, plate up. Scatter with rocket.
Halve the baguette lengthwise. Mix the Gorgonzola with the butter and spread over the baguette halves. Place the crostini on a baking tray lined with baking paper and gratinate for approx. 10 mins. in the centre of an oven preheated to 220°C. Serve hot with the salad.
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