Melon Prosciutto Salad
Ingredients
4 Cups arugula
1 cantaloupe, scooped with a melon baller
8 Slices prosciutto, roughly torn
1 1/2 Cups mozzarella balls, baby size
basil leaves, fresh, optional garnish
For the Honey Balsamic Dressing:
1/4 Cup extra virgin olive oil
2 Tablespoons balsamic vinegar
1 Teaspoon honey
1 Teaspoon Dijon mustard
salt and black pepper, to taste
Directions
Arrange the arugula leaves on a salad plate or in a salad bowl.
Top with the balls of cantaloupe, torn prosciutto and baby mozzarella balls. Garnish with the fresh basil leaves, if using.
To make the dressing, add the olive oil, balsamic vinegar, honey and Dijon mustard to a small mixing bowl.
Whisk until well combined and emulsified. Season to taste with salt and pepper.
Drizzle the salad dressing over the salad and serve immediately.
