Ingredients

• 1 1/2 tablespoons fresh lime juice
• 1/2 teaspoon smoked paprika (sweet or hot)
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 5 tablespoons mild extra-virgin olive oil
• 2 cups 1-inch pieces cantaloupe flesh
• 2 cups 1-inch pieces honeydew flesh
• 2 large bunches arugula (3/4 pound), coarse stems discarded
• 4 ounces thinly sliced serrano ham, cut crosswise into 3/4-inch-wide strips

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Instructions

1. To make dressing: Whisk together lime juice, paprika, salt, and pepper in a small bowl and add oil in a slow stream, whisking until well blended.
2. To make salad: Toss cantaloupe and honeydew with half of dressing in a bowl. Decoratively arrange the arugula on a platter and then add the melon. Season with salt and pepper, to taste an drizzle with remaining dressing. Serve immediately.
3. Cook's note: It is important that the ham not be sliced as thinly as prosciutto usually is. Slightly thicker ham is easier to cut into strips and will stay separated in a salad instead of clumping together.