This is a refreshing salad with an amazing combo of sweet, juicy cantaloupe, intriguing spicy smoky chorizo, and distinctly peppery rocket salad, dressed simply with olive oil.
Cantaloupe Ribbons and Chorizo Saladinspired by My Recipes
- Heat a small skillet over medium heat. Add the chorizo slices and cook for 1-2 minutes or until the slices are crispy. Let cool, then break into small pieces.
- Shave off ribbons of cantaloupe, using a vegetable peeler or mandoline. Arrange arugula leaves and cantaloupe ribbons on two serving plates. Sprinkle the chorizo and crushed pink peppers over. Drizzle olive oil over salads.