Melon and Prosciutto Salad
A refreshing summer mix of ripe melon, salty prosciutto, fresh greens, and basil—tossed lightly with balsamic drizzle.
INGREDIENTS
- 2 cups of arugula – SGC# 192220
- 2 cups of fresh cantaloupe balled– SGC# 193540
- ~2 oz (~4 slices) prosciutto – SGC# 220489
- 6 oz Goat Cheese Crumbles – SGC# 055999
- 2 tbsp fresh basil Chiffonade – SGC# 193458
- Olive Oil – SGC# 053057
- Good quality Balsamic glaze – SGC# 489790
- 1 Tsp Honey – SGC# 635860
- Salt and black pepper – SGC# 052100; 051109
INSTRUCTIONS
1. Use a melon baller to make melon balls. Alternatively, dice the melon into ½-1” cubes.
2. To crisp up the prosciutto, heat a skillet over medium heat. Add 2-3 slices of prosciutto to the pan and lay flat. Let it crisp up for 1-2 minutes (it will start to crinkle and shrink), then flip and cook another minute or so, until crispy.
3. Repeat, then let the prosciutto cool before roughly chopping.
4. Arrange the salad on a platter: start with a bed of arugula, then melon balls, burrata, crispy prosciutto and basil. Top with a good drizzle of olive oil and balsamic glaze and season with flaky salt and pepper to taste.
