Melon Mozzarella Prosciutto with Arugula
Prep time: 10 min
Cook time: 10 min
Servings: 10
This Melon Mozzarella Prosciutto Salad it's so simple to prepare.
Perfect healthy salad for lunch or an easy light summer dinner.
Ingredients
2 lb small ripe cantaloupe
12 slices prosciutto di parma
140 gr fresh baby arugula
170 gr Mozzarella pearls (more if desired)
3 tbsp extra virgin olive oil
salt and pepper, to taste
Aged balsamic vinegar, to taste
Directions
Cut the melon in half, stem end on one side and blossom end on the other. Scoop the seeds out with a spoon and throw them away. Cut each half melon in half again – creating four quarters. Cut each quarter into three slices. Then using a small pairing knife cut away the rind from each slice. Remove all of the green rind, only leaving the ripe blush-colored fruit (my melon produced 12 wedges).
Wrap each melon wedge with a slice of prosciutto di parma. Cover as much melon surface with the prosciutto meat as possible.
Place baby arugula on a large platter. Sprinkle pearl mozzarella, then arrange melon on the bed of arugula, and finish with more mozzarella. Drizzle extra virgin olive oil all around the salad, and sprinkle salt on the melon pieces.
If desired, serve with an aged balsamic vinegar