Ingredients
Fresh canteloupe or honeydew-style melon, peeled and sliced
1/3 lb. prosciutto or serrano ham, thinly sliced
2 cups arugula (organic, if possible), washed and dried
2 T sweet onion, finely chopped
3 T olive oil
1 T vinegar (champagne, chardonnay or red-wine preferred)
Coarse sea salt (such as fleur de sel) and freshly-ground pepper, to taste
You will also need:
Medium-sized mixing bowl
Salad tongs
Glass for mixing salad dressing
Spoon
Chopping knife
Nice platter or individual dishes for serving
Instructions
Wrap each piece of melon with a thin piece of prosciutto or ham. Place each one onto the serving platter or individual dishes. Sprinkle with 1/2 of the onions.
Put the arugula into the mixing bowl and set aside.
In the glass, mix together the remaining onions, olive oil and vinegar. Add a generous sprinkling of the sea salt and the pepper. Stir until it comes to a nice smooth consistency. Drizzle half of the oil mixture over the prosciutto and melon.
Pour the remainder of the olive oil over the arugula. Mix well.
Using the tongs, add the arugula to the salad platter or individual plates (experiment to make it look great). Serve immediately.
Serves 4.