I picked up a super ripe cantaloupe and some thinly sliced prosciutto to snack on while my husband was out of town for work. Because fancy snacking makes the time pass more quickly. Right?
When lunchtime came around, I realized that some of this sweet-and-salty goodness would be perfect on top of a salad! I added the melon and prosciutto to a bed of baby arugula, shaved some Parmesan cheese over top, drizzled it all with a really nice extra-virgin olive oil and aged balsamic and dusted the whole thing with freshly cracked black pepper.
This salad really hit the spot. It was sweet, salty and satisfying. And it looked elegant, too. This would be a wonderful starter for a nice homemade Italian dinner. Maybe I’ll even make it for my husband sometime 😉
Big Flavors Rating: 5 Stars