But the culinary gods were with me today. I've just found a great source of local, sustainable, indoor farming and they had wonderful baby arugula for sale! Yes, I do get excited about fresh baby arugula! So, why wait!
I picked up the rest of the ingredients at Caputo's, my favorite grocery store. Their deli was redolent with the aromas of aged cheeses and excellent hams. A trip to Caputo's always makes me feel like I'm back in Italy. I've written about Caputo's here, here and here. Anyway, here's my interpretation of the salad:
The secret to this salad is using absolutely the best ingredients that can be found: Imported Prosciutto di Parma (pricey but so worth it!), baby arugula, ripe cantaloupe wedges (I peeled mine), fresh mozzarella marinated in extra virgin olive oil, chopped fresh basil, salt and pepper. One more drizzle of olive oil and a few dots of a balsamic vinegar reduction (click here for instructions on how to reduce balsamic vinegar) . . . This was food poetry, if I do say so myself . . .
Ahh . . . ! Welcome spring!
Linking to Sunny Simple Sunday Link Party!