Melon Mozzarella Prosciutto with Arugula

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