NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

1.5 oz prosciutto

0.5 cup cantaloupe

0.5 cup watermelon

1 oz pecorino romano cheese

0.25 oz walnuts

1 cup arugula

1 tbsp lemon juice

1 tsp white vinegar

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Place the walnuts in a small dry skillet over medium heat and toast for 3-5 minutes, tossing frequently until fragrant and golden.

• 2

  Remove the rinds from the cantaloupe and watermelon and cut the fruit into uniform 1-inch cubes.

• 3

  Fill a medium saucepan with water and add the white vinegar, bringing it to a gentle simmer over medium-low heat.

• 4

  Crack each egg into a small ramekin, create a gentle whirlpool in the water, and carefully slide the eggs in to poach for 3 minutes until the whites are set but yolks remain soft.

• 5

  In a large bowl, combine the arugula, cubed cantaloupe, watermelon, and torn pieces of prosciutto.

• 6

  Drizzle the lemon juice over the salad and season with sea salt and black pepper, tossing gently to combine.

• 7

  Divide the salad onto plates, top each with the poached eggs, and finish with the toasted walnuts and thin shavings of Pecorino Romano.