Photo: Becky Luigart-Stayner; Styling: Cindy Barr
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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