Melon, Serrano, and Arugula Salad

By Loretto J. Hulse, Herald staff writer

The cover of the Tri-City Herald's Food & Wine section Sept. 3 will feature tips on choosing, storing and using tomatoes in main dish salads. Inside you'll find more recipes plus buying, cooking and health tips on a variety of food-related subjects.

Melon, Serrano, and Arugula Salad

Ingredients:

3 tablespoons sherry vinegar

1 tablespoon olive oil

1 teaspoon molasses

1 garlic clove, minced

1/4 teaspoon ground cumin

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

8 cups loosely packed trimmed arugula

1 ripe cantaloupe, peeled and cut into thin slices

3 ounces Serrano ham, thinly sliced

1/4 cup (1 ounce) shaved Manchego cheese

Instructions:

In a large bowl, combine the vinegar, oil, molasses, garlic, cumin, salt, and pepper, stirring well with a whisk.

Arrange the arugula in an even layer on a serving platter. Top with the cantaloupe slices and ham, and sprinkle evenly with the cheese. Pour over some of the dressing and serve immediately. Makes 6 servings.

Cook's Tip: Serrano ham is an air-cured ham from Spain. You can find it in the deli section of many supermarkets, or you can substitute Italian Prosciutto ham.

From: THE ANHEUSER-BUSCH COOKBOOK: GREAT FOOD, GREAT BEER, 185 Flavorful Recipes for Pairing Beer with Food by Anheuser-Busch (Sunset Books; January 2008; $24.95/softcover).

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Tuesday, Sep. 02, 2008

Melon, Serrano, and Arugula Salad

By Loretto J. Hulse, Herald staff writer