INGREDIENTS:
- 100 g fresh arugula
- 100 g mixed leaves of lettuce and frisée
- 8 slices Levoni cured Coppa
- 4 buffalo mozzarella tidbits cut in half
- 1/2 cantaloupe melon diced or cut into small balls
- 80 g pistachios
- 1 tablespoon extra-virgin olive oil
- salt to taste
Slice the cured Coppa and serve in a salad with buffalo mozzarella, cantaloupe and pistachios for a lighter alternative that is packed with taste.
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