Ingredients
1 ripe Cavaillon melon
A cup of small balls of mozzarella di Bufala, salted and peppered
8 thin slices of Bayonne cured ham
4 handfuls of washed arugula
Extra vierge olive oil
lemon juice
Balsamic vinegar
Salt and pepper
Preparation
Cut the melon in half, remove the seeds and cut the melon into quarters. In a salad bowl, place the arugula, season with a drizzle of olive oil and a balsamic vinegar. Season with salt and pepper and mix the salade quickly by using your hands.
In a large serving dish, place the arugula, the melon quarters, the previously salted and peppered mozzarella balls, the raw ham slices and top with a few drops of balsamic vinegar and lemon juice. Serve with some warm toast.