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Recipes
Prosciutto de Parma® and Melon with Arugula
Prosciutto de Parma® and Melon with Arugula
Prosciutto de Parma® and Melon with Arugula
This recipe was developed by the
Prosciutto de Parma®
consortium. For more recipes that feature this famous specialty Italian ham please visit
Parmaham.com
Prep
N/A
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Total
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Serves
Yield 4
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Appetizers
European
Arugula
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Ingredients
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)
Instructions
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.
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