Melon, Arugula, and Serrano Ham with Smoked Paprika Dressing

• 1 1/2 tablespoons fresh lime juice
• 1/2 teaspoon smoked paprika (sweet or hot)
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 5 tablespoons mild extra-virgin olive oil
• 2 cups 1-inch pieces cantaloupe flesh
• 2 cups 1-inch pieces honeydew flesh
• 2 large bunches arugula (3/4 pound), coarse stems discarded
• 4 ounces thinly sliced serrano ham, cut crosswise into 3/4-inch-wide strips

1. To make dressing: Whisk together lime juice, paprika, salt, and pepper in a small bowl and add oil in a slow stream, whisking until well blended.
2. To make salad: Toss cantaloupe and honeydew with half of dressing in a bowl.
3. Decoratively arrange the arugula on a platter and then add the melon.
4. Season with salt and pepper, to taste an drizzle with remaining dressing.
5. Serve immediately.
6. Cook's note: It is important that the ham not be sliced as thinly as prosciutto usually is.
7. Slightly thicker ham is easier to cut into strips and will stay separated in a salad instead of clumping together.

lime juice, paprika, salt, black pepper, extravirgin olive oil, cantaloupe, honeydew flesh, bunches arugula, serrano ham

Taken from www.foodnetwork.com/recipes/melon-arugula-and-serrano-ham-with-smoked-paprika-dressing.html (may not work)