Melon, Arugula, and Serrano Ham With Smoked Paprika Dressing

Serrano ham and smoked paprika tossed with arugula and a light vinagrette turn melons into a full meal when the weather is too hot to warrant anything heavy. The melons are sweet and the tangy serrano adds its salt to the arugula's pepper. It is important that the serrano ham not be sliced as thin as proscuitto usually is. Slightly thicker ham is easier to cut into strips and will stay separated in the salad. If the ham is sliced too thin, the ham will all clump together. This recipe is from the August 2001 issue of Gourmet Magazine. This serves 4 people as a main course, 6 as an appetizer course.

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• For the dressing

• 1 1⁄2 tablespoons fresh lime juice
• 1⁄2 teaspoon  smoked paprika (sweet or hot)
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon black pepper
• 5  tablespoons  mild extra virgin olive oil

• For the salad

• 4  cups cantaloupe, peeled and cut into 1 inch pieces
• 4  cups honeydew melon, peeled and cut into 1 inch pieces
• 1 1⁄2 lbs arugula, coarse stems discarded
• 8  ounces serrano ham, cut crosswise into 3/4 inch strips
•  salt and pepper

Directions

1. Make Dressing:
2. Whisk together lime juice, smoked paprika, salt and pepper in a small bowl and add oil in a slow stream, whisking until blended.
3. Make Salad:
4. Toss cantaloupe and honeydew melon with 1/2 of the dressing in a bowl.
5. Toss arugula and ham with the remaining dressing in a large bowl, then add the melon and salt and pepper to taste. Toss gently.
6. Serve immediately.