Recipe courtesy of Gourmet Magazine

Melon, Arugula, and Serrano Ham with Smoked Paprika Dressing

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  • Level: Easy
  • Total: 45 min
  • Prep: 15 min
  • Cook: 30 min
  • Yield: 4 appetizer servings
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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


  1. 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.
  2. 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.
  3. 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.