Shelly's Recipe

PROSCIUTTO AND MELON WITH ARUGULA

Category: Salad

1 tbsp extra virgin olive oil
1 tsp lemon juice
1/4 tsp freshly grated lemon zest (yellow part only)
1/4 tsp salt
6 oz arugula leaves (about 6 cups, loosely packed)
6 cups cubed cantaloupe and/or honeydew melon
8 thin slices Prosciutto (about 4 oz)

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 tbsp sugar.