1 cup fresh arugala, patted dry
2 wedges of honeydew melon, seeded, peeled, cut into 1/2 inch cubes
2 then slices of prosciutto di Parma, each slice cut into 2 strips, lengthwise Extra virgin olive oil Fresh lemon juice
Arrange the arugula in the center of a chilled plate. Place the cubes of melon around the base of the arugula. Criss-cross the strips of prosciutto over the arugula. Drizzle the olive oil and the fresh lemon juice over the salad. Serve. |
