My father spent a few years in his 20s in Paris, not knowing the language at first and apparently only having a few dollars in his pocket. He has many amusing stories he tells from time to time from the monastery he almost joined to the cow-tipping in Ohio he claims to not have taken a part of. But only when he talks about Paris does he speak with such enthusiasm and nostalgia, describing the cheap bread puddings he would buy from the boulangerie and the many interesting characters he met along the way.

During our recent trip to Paris, he took me all over the city to try the best French foods. We tried all kinds of pates, desserts and pastries of every kind, and the freshest of beef tartares. Through our adventures, I discovered how wonderfully simple but undeniably elegant their salads are. This melon + prosciutto salad was inspired by the very first thing I ate while I was there.

Besides the dressing, the recipe only really requires 4 main ingredients: arugula, cantaloupe, prosciutto, and burrata. Although simple, it looks bright and lively and is certainly dressed to impress. And if there are leftovers, it’s perfect to be stuffed into a crusty baguette for a fresh sandwich.

Yield: 2 servings

Ingredients

4 tablespoons olive oil

1 teaspoon honey

1/2 teaspoon lemon zest, more for garnish

1 teaspoon lemon juice

1/2 teaspoon french mustard

1/2 teaspoon salt

1 cup arugula

4 oz cantaloupe, deseeded and sliced

4 slices prosciutto

2 oz burrata, torn apart

Preparation

1. Make the dressing by whisking together olive oil, honey, lemon zest, lemon juice, french mustard, and salt until emulsified. Set aside.

2. On a serving plate, arrange the arugula and top with the cantaloupe. Drizzle with the dressing. Add the the prosciutto, bunched up like roses, and the burrata. Sprinkle with extra lemon zest, if desired.