PreparationMake dressing: Whisk together lime juice, paprika, salt, and pepper in a small bowl and add oil in a slow stream, whisking until well blended. Make salad: Toss cantaloupe and honeydew with half of dressing in a bowl. Toss arugula and ham with remaining dressing in a large bowl, then add melon and salt and pepper to taste, tossing gently. Serve immediately. Available by mail order through The Spanish Table (206-682-2827) and Tienda.com. Cook's note:It's important that the ham not be sliced as thin as prosciutto usually is. Slightly thicker ham is easier to cut into strips and will stay separated in a salad instead of clumping together.
PreparationMake dressing: Whisk together lime juice, paprika, salt, and pepper in a small bowl and add oil in a slow stream, whisking until well blended. Make salad: Toss cantaloupe and honeydew with half of dressing in a bowl. Toss arugula and ham with remaining dressing in a large bowl, then add melon and salt and pepper to taste, tossing gently. Serve immediately. Available by mail order through The Spanish Table (206-682-2827) and Tienda.com. Cook's note:It's important that the ham not be sliced as thin as prosciutto usually is. Slightly thicker ham is easier to cut into strips and will stay separated in a salad instead of clumping together.