Prosciutto and Melon Salad
The classic sweet-salty pairing of prosciutto and melon inspires this summery salad.
Serves 4
1 small ripe cantaloupe or Galia melon
4 ounces baby arugula, or 1 head Boston (Bibb) lettuce
6 slices prosciutto ham, cut into 1/2 x 2-inch strips
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar, preferably aged
2 tablespoons pine nuts, toasted
Sea salt and freshly ground pepper, to taste
Cut the melon in half and discard the seeds. Using a melon baller, remove the flesh in neat balls, or alternately, cut the fruit into 3/4-inch cubes (discard the rind).
Place the oil and vinegar in a medium-size bowl and whisk to combine. Add the arugula and toss to coat the greens. Divide the arugula among 4 chilled salad plates. Garnish each serving with melon balls, ribbons of prosciutto, and a scattering of pine nuts. Season to taste with salt and pepper.
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