The classic sweet-salty pairing of prosciutto and melon inspires this summery salad.
ripe cantaloupe or Galia melon
baby arugula, or 1 head Boston (Bibb) lettuce
prosciutto ham (cut into 1/2 by 2-inch strips)
extra-virgin olive oil
balsamic vinegar (preferably aged)
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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