Fresh Salads, Soups and Sauces

Ingredients

• 1 small ripe cantaloupe or Galia melon
• 4 ounces baby arugula or 1 head Boston (Bibb) lettuce
• 6 slices prosciutto ham, cut into 1/2 x 2-inch strips
• 2 Tbs California Olive Ranch extra-virgin olive oil
• 1 Tbs balsamic vinegar, preferably aged
• 2 Tbs pine nuts, toasted
• Sea salt and freshly ground pepper, to taste

Directions

1. Cut the melon in half and discard the seeds. Using a melon baller, remove the flesh in neat balls, or alternately, cut the fruit into 3/4-inch cubes (discard the rind).
2. Place the oil and vinegar in a medium-size bowl and whisk to combine. Add the arugula and toss to coat the greens. Divide the arugula among 4 chilled salad plates. Garnish each serving with melon balls, ribbons of prosciutto, and a scattering of pine nuts. Season to taste with salt and pepper.