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Prosciutto and Melon with Arugula
Prosciutto and Melon with Arugula
(Prosciutto e Melone con Rucola)
 
 
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 (about 4 ounces) 

Directions:

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 around melon. If desired, garnish plates with melon wedges and sprinkle with coarsely ground pepper or additional lemon peel. Serves 4.

Note: Melon cubes can be sweetened by tossing with up to 1 tablespoon sugar.

That's it!
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