Prosciutto with Melon and Arugula

By Peggie

Ingredients

• 1 tbsp extra virgin olive oil
• 1 tsp lemon juice
• 1/4 tsp freshly grated lemon zest
• 1/4 tsp salt
• 6 cups arugula leaves, loosely packed
• 6 cups cubed cantaloupe or honeydew melon
• 8 (113 g/4 oz) thin slices prosciutto

Details

Servings 4

Preparation

Step 1

In a medium sized bowl, combine olive oil, lemon juice, lemon zest and salt. Add arugula leaves, toss to coat.

Arrange greens on 4 dinner plates, divided evenly. Drape prosciutto around melon and place melon chunks on top of salad. 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 1 tbsp sugar.