1 tablespoon extra virgin olive oil
1 teaspoon lemon juice
1/4 teaspoon freshly grated lemon zest (yellow part only)
1/4 teaspoon salt
6 ounces arugula leaves (about 6 cups, loosely packed)
6 cups cubed cantaloupe and/or honeydew melon*
8 thin slices Prosciutto di Parma® (about 4 ounces)
In a medium-sized bowl, combine olive oil, lemon juice, lemon peel and salt. Add arugula leaves; toss to coat. Arrange greens on 4 dinner plates, dividing evenly. Mound melon chunks on top. Drape Prosciutto di Parma® around melon. If desired, garnish plates with melon wedges and sprinkle with coarsely ground pepper or additional lemon peel.
*Melon cubes can be sweetened by tossing with up to 1 tablespoon sugar.
Posted: 12/29/2009 2:33:14 PM