Melon, Prosciutto Salad With Balsamic Vinegar

Melon, Prosciutto Salad With Balsamic Vinegar

Melon, Prosciutto Salad With Balsamic Vinegar is a great dish for an alfresco dinner in the heat of summer and can do double duty as an appetizer. Don't skimp out on the prosciutto -- it's what makes this dish.

INGREDIENTS

  • Baby arugula –pre-washed
  • Cantaloupe
  • 3-4 ounces prosciutto
  • Burrata or other cheese (Mozzarella or Parmigiano Reggiano do nicely. Optional)
  • Fresh basil leaves (optional)
  • Balsamic vinegar
  • Kosher salt
  • Freshly ground black pepper

INSTRUCTIONS

  1. In a mixing bowl, make a vinaigrette by combining vinegar, shallot, garlic, mustard, salt, and pepper and whisk to combine. While continuously whisking, add the oil in a slow, steady stream until completely incorporated.
  2. In a large bowl, combine the arugula and 1/4 cup of the vinaigrette and toss to combine. 
  3. Place the arugula salad over the bottom or a large platter. 
  4. Arrange the cantaloupe wedges on top of the arugula salad. Add the prosciutto, generously. 
  5. Drizzle with balsamic vinegar. Serve immediately.

 


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