Friday, January 27, 2012

Arugula Melon and Turkey Salad

6 cups Arugula
1/2 cantaloupe
1 medium onion
1/4 cup kalamata olives
8 thick turkey slices
Sea salt and black pepper

Remove seeds and skin off the rock melon/cantaloupe and chop into bite size pieces. Cut turkey into bite size pieces and slice onion into thin strips. Arrange salad ingredients on a large serving platter (refer to picture).
1/2 cup extra virgin olive oil
1/2 cup good quality balsamic vinegar
1 garlic clove, crushed
1 tablespoon whole grain mustard
Sea salt and black pepper

Combine the garlic, mustard and balsamic vinegar in a blender and blend until smooth. With the motor running, slowly add the oil until emulsified. Season with sea salt and black pepper. Drizzle generously over the salad.

Serves 4

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