Recipe courtesy of Gourmet Magazine
Save Recipe Print
45 min
15 min
30 min
4 appetizer servings


For dressing:
For salad:


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.

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.


Serrano Ham and Melon

Recipe courtesy of Tyler Florence

Spicy Melon and Serrano Ham

Recipe courtesy of Chuck Hughes|Chuck Hughes

Wild Mushroom Soup with Arugula and Crispy Serrano Ham

Recipe courtesy of Bobby Flay

Serrano Ham Crostini

Recipe courtesy of Martha Stewart

Serrano Ham-Wrapped Figs

Recipe courtesy of Jose Garces

Serrano Ham and Manchego Croquettas

Recipe courtesy of Tyler Florence

Grilled Melon and Ham

Recipe courtesy of The Neelys

Cured Ham, Arugula, and Parmigiano-Reggiano

Recipe courtesy of Sara Moulton

Browse Reviews By Keyword

          Latest Stories