Arugula, Cantaloupe, and Watermelon Salad with Prosciutto

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Makes 4 servings

1 tablespoon extra virgin olive oil
2 tablespoons white balsamic vinegar
1 teaspoon lemon juice
1 tablespoon fresh basil or parsley, finely chopped
salt and freshly ground black pepper, to taste

8 cups wild arugula**
1/2 cup watermelon balls
1/2 cup cantaloupe balls
2 ounces thinly sliced prosciutto
2 tablespoons crumbled blue cheese
2 tablespoons toasted pine nuts

To make the dressing, whisk all of the ingredients in a small bowl and set aside.

To prepare the salad, place arugula, watermelon, and cantaloupe in a large bowl; coat with dressing and toss gently. Divide the salad among 4 plates. Top with prosciutto slices, crumbled blue cheese and toasted pine nuts. Garnish with additional basil or parsley, if desired.

**Wild arugula is a slightly darker shade of green than regular arugula, has delicate fluted leaves, and packs a more intense peppery flavor. Once only available at farmers' markets and specialty organic markets, it is now showing up at many supermarkets, including Trader Joe's. TJ's carries both organic and conventional wild arugula for just over $2.00 for a 7-ounce bag. 


Susan Russo is a free lance food writer in San Diego, California. She publishes stories, recipes, and photos on her cooking blog, <Food Blogga and is a regular contributor to NPR’s <Kitchen Window. She is also the author of  Recipes Every Man Should Know and The Encyclopedia of Sandwiches.


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