Ingredients
Units
Scale
Citrus and Honey Vinaigrette
- 1/2 cup good quality olive oil
- 1/2 cup fresh squeezed orange juice + zest of one orange
- 2 Tbs honey
- 1 tsp salt (more to taste)
- 1/2 tsp fresh ground pepper
- 2 cloves of garlic cut in quarters
SALAD
- 8 oz fresh arugula salad (pre washed)
- 8 slices of prosciutto ham, excess fat trimmed
- 8 slices (about half a medium melon) of cantaloupe, cut into wedges and peel removed
- 8 basil leaves
Instructions
- Citrus and Honey Vinaigrette DRESSING
- Place all ingredients in a Mason jar and shake vigorously. The dressing can stay at room temperature for up to one week and the fridge up to two weeks.
Assembling the Salad
- Gently toss rucola with half of the dressing. Lay the salad on a large flat serving platter. Set aside.
- Start assembling the melon and prosciutto by placing a basil leaf in the middle of the melon and wrapping the prosciutto around the melon slice. Leave the ends of the melon uncovered. Repeat with all the melon, basil and prosciutto slices.
- Place the prepared melon slices on top of the platted arugula salad. Drizzle 2 Tbs of extra salad dressing on top of the melon slices. Serve immediately!
PREP AHEAD: prepare the melon, basil, and prosciutto as instructed and cover tightly with plastic wrap. Store in the fridge until ready to use. Prepare the salad with the dressing just before serving and top with the prepared melon slices. Serve immediately.
- Prep Time: 15 min
- Cook Time: N/A
- Category: Savory
- Method: Italian
- Cuisine: Italian