Inspired by a recipe I saw in Cooking Light, I shopped for a ripe cantaloupe, arugula and prosciutto on my last trip to the market, and put this summery salad together tonight (I had some blue cheese in the fridge already). In a matter of minutes, I had a flavorful side dish that everyone loved. I hope you do, too.
Cantaloupe, Prosciutto and Blue Cheese Salad Serves 4
1 ripe cantaloupe, peeled, seeded and cut into bite-size cubes 1/4 lb. thinly sliced imported prosciutto, torn into bite-size pieces 1/2 cup crumbled blue cheese 1 cup arugula (if you don't like arugula, I think flat leaf parsley would make a fine stand-in) drizzle of sherry vinegar drizzle of best-quality extra virgin olive oil freshly ground pepper
Combine the cantaloupe, prosciutto and blue cheese in a bowl or serving dish. Top with arugula. Drizzle with sherry vinegar and olive oil. Grind pepper over the top. Serve.