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A Simple Arugula and Melon Salad Makes Summer Meals Even Better!

Posted By brosbottom On August 27, 2020 @ 11:09 am In Food News | No Comments

Summer Arugula Salad with Melon, Mozzarella, and Prosciutto

Red Wine Honey Vinaigrette
3 tbsp honey
3 tbsp red wine vinegar
1 1/2 tsp Dijon mustard
1/2 tsp kosher salt
1/4 cup olive oil plus a little extra for sautéing the prosciutto

4 thin slices (about 2 oz) prosciutto
1 1/2 to 1 3/4 cups diced ripe cantaloupe cut into 1 -inch cubes
12 small mozzarella balls, halved
6 cups (4 to 5 oz) baby arugula

1.For vinaigrette, in a medium nonreactive bowl, whisk together honey, vinegar, mustard, and salt. Gradually whisk in the oil. (Dressing can be prepared 1 day ahead; cover, and refrigerate. Bring to room temperature and whisk well before using.)

2.Cut the prosciutto slices into julienned strips about 1/4-inch wide by 2 inches long. Heat 1 tablespoon olive oil in a heavy, medium skillet set over medium heat. When hot, add the prosciutto strips and sauté, stirring, until crisp and lightly browned, 3 to 4 minutes. Remove with a slotted spoon to drain on paper towels. (Prosciutto can be sautéed several hours ahead. Leave, uncovered, at cool room temperature for up to 2 hours.)

3.To serve, in a large bowl, toss the arugula with 3 to 4 tablespoons  of the dressing (just enough to coat leaves lightly), and mound in the center of four salad plates. Drizzle the melon, and mozzarella halves lightly with some dressing and arrange around and on top of the arugula. Garnish each serving with a sprinkle of frizzled prosciutto. Serve any extra vinaigrette separately. Serves 4 as a first course or side.

Copyright Betty Rosbottom 2020

 

 


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