from Chef Franco Taruschio
Chef Franco Taruschio’s Melon-Arugula Salad at The Chef’s Room Fish and Cookery School at Blaenavon, south Wales, photo by Scott W. Clemens
Serves 6
Ingredients
1 cantaloupe
½ lb. parmesan
¼ lb. arugula
extra virgin olive oil
balsamic vinegar
Method
Cut the melon in half, remove the seeds and cut the melon into thin slices. Cut the skin away. Divide the arugula between 6 plates. Top with the melon and shave over the parmesan. Grind a little black pepper over each serving and finish with a drizzle of extra virgin olive oil and a few drops of balsamic vinegar.
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