Oxmoor House
Hands-On Time:
10 Mins
Total Time:
10 Mins
8 servings

A fresh interpretation of the classic Italian antipasto of melon and prosciutto, this recipe adds arugula to the mix. Ripe cubed cantaloupe ensures a smooth dressing. Prepare vinaigrette a day in advance, and refrigerate.

How to Make It

Step 1

Combine first 5 ingredients in a food processor; process until smooth.

Step 2

Place 1 1/2 cups arugula on each of 8 salad plates. Top each serving with 3 honeydew slices, 3 cantaloupe slices, and 1 prosciutto slice. Drizzle each serving with about 1 tablespoon dressing; sprinkle evenly with pepper.

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