Italian-inspired Salad

If you've ever been Italy, I'm sure you've tried or at least seen the very common antipasto combination of melon and prosciutto.  Before my visit, I had never experienced this delicious duo.  It initially seemed a bit strange to me, but the salty prosciutto couldn't ask for a better mate than the sweet juicy melon.

As is the custom at my Italian meals, we enjoyed a fresh salad featuring prosciutto and canteloupe after our main course.  This salad takes no time to put together and in one bite, you get a peppery, salty, sweet, and sour sensation.  What a workout for your taste buds!

Prosciutto, Melon, & Arugula Salad

Ingredients

1/4 canteloupe (rockmelon)
8 slices of proscuitto
1/4 cup pine nuts
3 cups baby argula (rocket)
2 tsp fresh lemon juice
1/2 tsp sugar

1/4 tsp salt
2 tbsp extra virgin olive oil

Directions

1.  Cut canteloupe into large cubes. Slice prociutto in half lengthwise. Toast pine nuts in a dry skillet over medium-low heat until fragrant and lightly browned.  Set all aside.
2. To dress rocket leaves, whisk together lemon juice, sugar, and salt.  Slowly add olive oil while whisking to emulsify.  Toss with arugula. 
3. Arrage melon and prosciutto over salad and sprinkle with pine nuts.