Arugula and Melon Salad with Balsamic Dressing
So here’s the trick to a really great melon. Buy it in good, firm condition, they are almost always very under-ripe in supermarkets. (A farm fresh melon would be delicious but unfortunately not available out of season). Put the melon on your counter for 3-4 days, until it starts to give the scent of melon and begins to get softer when you press either end of the melon. Then put it in the fridge to chill it overnight. This works every time for me and yields a supersweet melon, especially when those great home growns are not available.
Arugula is one of my favorite greens, it is slightly peppery and so distinctive…and high in nutrients.
The Recipe:
2 1/2 Cups of arugula (we are fortunate to have plentiful, pre-washed arugula that is of great quality. Again, homegrown is the best!)
1/2 Melon, sliced in 1/4″ slices and cut into 1″ pieces.
2 TBS. Balsamic vinegar
3 TBS. Extra virgin olive oil
1/4 tsp. basil
1/4 tsp. oregano
Salt and pepper to taste
Whisk vinegar, oil and herbs together. Pour over greens.
"El Jaleo!"
I knew when I walked into this tiny glass-enclosed restaurant in Buffalo, NY, that serves every kind of traditional Italian dish, from giambotte to cioppino, homemade bread, great pasta fagiole, good wine--the works, that something was about to happen. There 
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