Melon, Arugula, and Serrano Ham with Smoked Paprika Dressing

Total Time:
45 min
Prep:
15 min
Cook:
30 min

Yield:
4 appetizer servings
Level:
Easy

Ingredients
  • For dressing:
  • 1 1/2 tablespoons fresh lime juice
  • 1/2 teaspoon smoked paprika (sweet or hot)
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 5 tablespoons mild extra-virgin olive oil
  • For salad:
  • 2 cups 1-inch pieces cantaloupe flesh
  • 2 cups 1-inch pieces honeydew flesh
  • 2 large bunches arugula (3/4 pound), coarse stems discarded
  • 4 ounces thinly sliced serrano ham, cut crosswise into 3/4-inch-wide strips
Directions

To make dressing: Whisk together lime juice, paprika, salt, and pepper in a small bowl and add oil in a slow stream, whisking until well blended.

To make salad: Toss cantaloupe and honeydew with half of dressing in a bowl. Decoratively arrange the arugula on a platter and then add the melon. Season with salt and pepper, to taste an drizzle with remaining dressing. Serve immediately.

Cook's note: It is important that the ham not be sliced as thinly as prosciutto usually is. Slightly thicker ham is easier to cut into strips and will stay separated in a salad instead of clumping together.


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