We've all had it before: pieces of melon wrapped in paper-thin slices of proscuitto. The salty-sweet combo is almost perfect. Almost.
Throw in a little bitter, in the form of arugula, and top with olive oil and balsamic vinegar for a well-rounded - and filling - salad.
And I don't know how they do it, but Wilson's Farm has the BEST arugula in the state. So much tastier than anything you can get at the market. Too bad I only get out that way once in a while now...
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