Keyword: arugula, cantaloupe, ham, pumpkin seeds, Tajin, taramind, watermelon
1qt.Watermelon cubescut into 1” squares
1qt.Cantaloupe piecescut into 1” chunks
8slicesProsciutto-style country hamor prosciutto
2tbsps.Tamarind pulpcleaned of seeds and skins
¼cupApple cider vinegar
½cupNeutral oilsuch as rice bran or grapeseed
Toast the pumpkin seeds and slice the watermelon, cantaloupe and country ham.
Make the vinaigrette by combining the tamarind pulp, apple cider vinegar, agave nectar, oil and salt together and mixing well, using a whisk, blender bottle, or even in a blender if needed.
To serve family style, add all the ingredients except the vinaigrette and pumpkin seeds to a large bowl and toss together to combine. Finish by drizzling the vinaigrette overtop and sprinkling with the pumpkin seeds (keep extra of both near the bowl so guests can add more).
For individual servings, plate the melon and country ham first, sprinkle with Tajin, then top with arugula, pumpkin seeds, vinaigrette and lime zest.
Serves 4. Sara Bradley, owner/proprietor of Freight House in Paducah, KY, created this recipe.