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MELON, SERRANO, AND ARUGULA SALAD

Serve with a European-Style Pilsner, such as Kirin Ichiban
Makes 6 servings

Ingredients
• 3 tablespoons sherry vinegar
• 1 tablespoon olive oil
• 1 teaspoon molasses
• 1 garlic clove, minced
• 1/4 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 8 cups loosely packed trimmed arugula
• 1 ripe cantaloupe, peeled and cut into thin slices
• 3 ounces Serrano ham, thinly sliced
• 1/4 cup (1 ounce) shaved Manchego cheese


Directions
In a large bowl, combine the vinegar, oil, molasses, garlic, cumin, salt, and pepper, stirring well with a whisk.

Arrange the arugula in an even layer on a serving platter. Top with the cantaloupe slices and ham, and sprinkle evenly with the cheese. Pour over some of the dressing and serve immediately.

Cook’s Tip
Serrano ham is an air-cured ham from Spain. You can find it in the deli section of many supermarkets, or you can substitute Prosciutto.


Recipes from The Anheuser-Busch Cookbook: Great Food, Great Beer, 185 Flavorful Recipes for Pairing Beer with Food by Anheuser-Busch (Sunset Books; January 2008; $24.95/softcover)