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Prosciutto-Wrapped Summer Melon + Baby Arugula
If you’re looking for a really SIMPLE, yet completely BEAUTIFUL appetizer this Summer – HERE YOU GO!
Set out a big platter of this prosciutto-wrapped melon the next time you have a few friends over. You’ll hear lots of “mmm” “yum” and plenty of compliments on your creativity!
It’s fresh MELON SEASON! Farmer’s Markets are overflowing with WATERMELON, HONEYDEW, & CANTALOUPE throughout the summer.
But I’d also like to encourage you to branch out (or vine out 🤣🤭) and look for these lesser-known varieties too! This melon-wrapped prosciutto recipe is delicious using ANY melon, so be adventurous and try something new!
Look for these MELONS throughout the summer when you go to your local farmer’s markets:
- HONEY GLOBE MELON
- AMBROSIA MELONS
- CRANE MELON
- ANANAS MELON
- CRENSHAW MELON
- CANARY MELONS
- GALIA MELON
- PERSIAN MELON
- CASABA MELON
- GOLDEN BEAUTY
➡️ Rachel’s Tips:
Since there are only a few ingredients used here, I really recommend using the absolute freshest, highest quality ingredients you can get your hands on…it really makes all the difference.
Traditional prosciutto contains no added preservatives and the only ingredients are pork and salt.
Some cheaper prosciutto products do use nitrates as preservatives. If you want to avoid nitrates and preservatives then look for prosciutto which has a “PDO certification” or specifically says that no nitrates or preservatives are added.
Make SURE that you actually love the taste of the olive oil that you’re using, because your dish will come out tasting very much like the oil that you use. Each olive oil has its own distinctive flavor, from very mild and buttery to an obvious peppery kick and everything in between.
Makes 6 servings
- 8 slices of ripe melon (any variety)
- 8 slices prosciutto
- 3 cups baby arugula
- 2 Tbsps extra-virgin olive oil
- 3 tsps Dijon mustard
- 2 Tbsps raw honey
- 2 Tbsps freshly squeezed orange juice
Be sure to rinse melons under cold running water to remove any bacteria or dirt on the surface of the skin.
Using a sharp knife, slice your melon in half lengthwise and scoop out the seeds. Slice lengthwise into slender wedges as shown in the photos, cut off the melon skin/rind then wrap with a slice of prosciutto around each wedge.
In a small bowl, whisk olive oil, Dijon mustard, honey, and orange juice.
Arrange the arugula on a large plate and drizzle half the dressing over it.
Arrange your melon wrapped in prosciutto on top of the arugula then drizzle remaining dressing over it.
Serve melon slices immediately with a serving of the arugula. Flavors complement each other nicely!