Recipes
Arugula and Melon Salad with Crisp Prosciutto
Serves 8-10
Ingredients
1 Container of baby arugula
2 cups diced melon: cantaloupe, Persian, honeydew, Crenshaw
2 oz prosciutto, cut up in small pieces
Melon Vinaigrette (recipe follows)
Melon Vinaigrette (yields about 2/3 cups, enough for about 18-20 servings-you may have some left over)
¼ cup pureed melon (cantaloupe or persian)
½ T reduced balsamic (or ~1T regular balsamic)
1 1/2T lemon juice (Meyer Lemon)
¼ c olive oil (extra virgin)
~1/2 tsp salt
Fresh ground black pepper
Preparation
Method for the vinaigrette:
Combine melon, lemon juice and balsamic in a pint jar (put on a lid) and shake to mix. Add olive oil, salt and pepper and put on lid and shake vigorously until combined.
Method for the salad:
Heat a skillet to medium-high heat. Place prosciutto pieces to cover bottom (may take two batches) and fry them until crisp. Place on paper towel to drain. Once cooled, toss the arugula
