The watermelon's sweetness is balanced by a sharp trio of peppery arugula, pungent blue cheese and salty prosciutto in this simple yet sophisticated salad. For a variation, goat cheese also works well.
Makes 4 servings
Dressing
1 tablespoon extra-virgin olive oil
2 tablespoons white balsamic vinegar**
1 teaspoon lemon juice
1 tablespoon fresh parsley, finely chopped (with extra for garnish, if desired)
Salt and pepper, to taste
Salad
8 cups arugula
1/2 cup diced seedless watermelon
1/4 cup seedless red grapes, halved
2 ounces thinly sliced prosciutto
2 tablespoons crumbled blue cheese
To make the dressing, whisk all of the ingredients in a small bowl and set aside.
To prepare the salad, place arugula, watermelon and grapes in a large bowl. Add dressing and toss gently to coat. Divide the salad among 4 plates, topping each with prosciutto slices and crumbled blue cheese. Garnish with additional parsley, if desired.
**White balsamic vinegar is made from white wine vinegar and grapes. Because it is milder than traditional brown balsamic vinegar and doesn't stain food, it's preferable for this watermelon salad. It can be found at specialty markets and most major supermarkets. Rice vinegar can be substituted.
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