Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield
Serves 4 (serving size: 1 cup)

If you want petite leaves, choose baby arugula.

How to Make It

Place olive oil, balsamic vinegar, and Dijon mustard in a medium bowl, stirring with a whisk until well combined. Add arugula to oil mixture; toss to coat greens. Top arugula mixture with cantaloupe and prosciutto.

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