Eric's Kitchen in NJ: Honeydew Prosciutto & Arugula Salad

This was definitely a collaborative effort by my Mom and I. She's recently been adding melon to her salads after having one in some Portuguese restaurant somewhere where they had cantaloupe and arugula and I said that I thought it would be even better with some prosciutto. So Jenn and I showed up to her house Saturday night and she had bought all the ingredients and had me assemble it. I think it came out very well and decided it was 'blog-worthy'.

Ingredients: (served 5 but disappeared quickly)
1 package of arugula
1 half a honeydew, sliced thinly
1 package of prosciutto (2 oz?)
2 tbsp. minced sweet onion (I would omit this or use some red onion sparingly and sliced thinly)
pinch of black pepper
1 tbsp. of shredded Romano cheese (or shaved Parmesan)

Dressing: (This is an approximation but the proportions are close)
1 oz. orange juice
1 oz. raspberry balsamic vinegar
3-4 oz. olive oil

Toss and serve! I would also suggest dressing it lightly and right before serving as the honeydew has a lot of juice and is very sweet to begin with and over dressing could definitely make it soggy. Cantaloupe might be more colorful but I thought the honeydew was delicious.