Green Melon Salad

Ingredients

• 4 servings agave syrup for drizzling
• 4 cups arugula leaves loosely packed chopped
• 4 servings pepper black freshly ground
• 1 small wedges honeydew melon ripe
• 2  juice of lime juiced
• 0.5 cup mint leaves chopped
• 4 servings olive oil extra-virgin for liberal drizzling
• 0.3 pound optional ingredient: speck thinly sliced

Equipment

Directions

1. Arrange the greens on a platter.
2. Cut the ends off the melon and stand upright. Trim away rind, in strips, from top to bottom as you rotate the melon. Halve and seed the melon and slice it into 1-inch wedges, then cut into bite-size pieces and arrange them over the bed of spicy greens.
3. Sprinkle with mint and lime juice and season with lots of pepper, to taste.
4. Drizzle very lightly with a hint of honey or agave syrup and dress with a liberal drizzle of extra-virgin olive oil.
5. If you would like to add speck or prosciutto, tear it into large pieces and pile it in the center of the salad in a casual mound.
6. Serve as a first or last course.