Ingredients
1 tablespoon extra virgin olive oil1 teaspoon lemon juice
1/4 teaspoon freshly grated lemon zest (yellow part only)
1/4 teaspoon salt
6 ounces arugula leaves (about 6 cups, loosely packed)
6 cups cubed cantaloupe and/or honeydew melon*
8 thin slices Prosciutto di Parma® (about 4 ounces)
Description
This Recipe Was Developed By The Prosciutto De Parma® Consortium. For More Recipes That Feature This Famous Specialty Italian Ham Please Visit Parmaham.com, Recipes From GourmetSleuth
Gourmet Sleuth
View Full Recipe
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter