1 ripe Cavaillon melon
A cup of small balls of mozzarella di Bufala, salted and peppered
8 thin slices of Bayonne cured ham
4 handfuls of washed arugula
Extra vierge olive oil
Salt and pepper
Cut the melon in half, remove the seeds and cut the melon into quarters. In a salad bowl, place the arugula, season with a drizzle of olive oil and a balsamic vinegar. Season with salt and pepper and mix the salade quickly by using your hands.
In a large serving dish, place the arugula, the melon quarters, the previously salted and peppered mozzarella balls, the raw ham slices and top with a few drops of balsamic vinegar and lemon juice. Serve with some warm toast.