Ingredients
- 1 cup of fresh arugula
- 1 cup of mixed leaves of lettuce and friseée
- 4 slices Levoni Cured Coppa
- 2 buffalo mozzarella tidbits cut in half
- 1/4 cantaloupe melon diced or cut into small bits
- 1/3 of a cup of pistachios
- 1 tablespoon extra-virgin olive oil
- Salt to taste
Preparation
This dry cured pork collar delights the palate with its slightly sweet notes and light spices. 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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