Рецепт Arugula, Cantaloupe, and Ham Salad with Pink Peppercorn Vinaigrette
Arugula, Cantaloupe, and Ham Salad with Pink Peppercorn Vinaigrette
In Serenbe, a New Urban community south of Atlanta, the Farmhouse restaurant features fried chicken on their Sunday brunch and locals flock there to enjoy the southern fare. The bustling farm to table restaurant also dishes up other regional sides, such as squash casserole and fried green tomatoes. Diners can wash it all down with bottomless Mimosas.
Bruce and Felix treated us to brunch on Sunday and in anticipation of feasting on my fatty, fried, favorite comfort food, I decided to make a healthier choice for an appetizer. I ordered the salad, which inspired today’s post, in lieu of the fried green tomatoes.
I’ve eaten prosciutto wrapped cantaloupe many times and I adore this combination, but topping arugula with cantaloupe and ham and tossing the whole thing with pink peppercorn vinaigrette was a stroke of genius. Thanks for the chef at Serenbe’s Farmhouse for inspiring this post.
Arugula, Cantaloupe, and Ham Salad with Pink Peppercorn Vinaigrette
Ingredients
- For the dressing:
- 4 tablespoons Champagne vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 2 teaspoons ground pink peppercorns
- 1/2 cup canola oil
- For the salad
- 8 cups baby arugula leaves
- 2 cups cubed cantaloupe
- 6 slices high-quality deli ham (I used Black Forest Ham)
Instructions
For the dressing:
1. Whisk vinegar, mustard, honey, and peppercorns together.
2. Continue whisking and slowly add canola oil. Set aside
For the salad:
1. Roll ham slices tightly and slice crosswise.
2. In a medium bowl, toss arugula with dressing to taste.
3. Divide arugula on four salad plates.
4. Top salads with cantaloupe and ham.
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http://www.southernboydishes.com/2013/06/26/arugula-cantaloupe-and-ham-salad-with-pink-peppercorn-vinaigrette/
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