Ingredients:
¼ pound prosciutto, cut into thin strips
1 tbsp chopped fresh basil
3 tbsp white balsamic vinegar
1/8 tsp paprika
1/3 cup olive oil
3 cups seeded and cubed watermelon
16 oz Arugula
½ tsp freshly ground pepper
Directions:
Brown prosciutto in a small nonstick skillet over medium heat 5 minutes.
Set aside.
Whisk together basil, vinegar and paprika; gradually whisk in oil until blended.
Arrange watermelon cubes over Arugula.
Sprinkle with prosciutto and pepper, drizzle with vinaigrette.
Serve immediately.
