Mock Prosciutto and Melon Salad (one I altered for us)

[Guest guest]

Mock Prosciutto and Melon Salad

 

1 small ripe cantaloupe

4 ounces baby arugula, or 1 head Boston (Bibb) lettuce

6 slices veg lunchmeat or veg pepperoni, cut into strips

2 tablespoons extra virgin olive oil

1 tablespoon balsamic vinegar, preferably aged

2 tablespoons toasted pine nuts

salt and freshly ground pepper, to taste

 

Cut the melon in half and discard the seeds. Using a melon baller tool, remove

the flesh in neat balls, or alternately, cut the fruit into 3/4-inch cubes

(discarding the rind).

Place the oil and vinegar in a medium-size bowl and whisk to combine. Add the

arugula and toss to coat the greens. Divide the arugula among 4 chilled salad

plates. Garnish each serving with melon balls, ribbons of veg lunchmeat

strips and a scattering of pine nuts. Season to taste with salt and pepper.

Serves 4.