- 2 wedges Fresh honeydew melon (or any melon) about 1½ inches thick
- Salt and Pepper to taste
- 4 slices Prosciutto di Parma thinly sliced
- 1 cup Fresh Arugula washed, stemmed, and patted dry
- 1 Drizzle extra-virgin olive oil
- 1 oz Parmigiano-Reggiano cheese broken into pieces
- 2 oz Ken's Balsamic Fig Glaze
Mix all ingredients well.