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
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, melon and crispy prosciutto in a large salad bowl. Toss with vinaigrette and serve.