Melon and Prosciutto Salad

Melon and Prosciutto Salad

from crowdedkitchen.com
Appetizer
10 min
195 kcal / serving

This melon and prosciutto salad with burrata and basil is the perfect blend of salty and sweet.

Ingredients

  • 2 cupsarugula
  • 2 cupsfresh cantaloupe balls (or cubes)
  • ~2 oz (~4 slices) prosciutto
  • 6 ozburrata
  • 2 tbspfresh basil, finely chopped
  • good quality olive oil
  • good quality balsamic reduction
  • flaky salt and black pepper

Directions

  1. 1

    Use a melon baller to make melon balls. Alternatively, dice the melon into 1/2-1” cubes.

  2. 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. 3

    Repeat, then let the prosciutto cool before roughly chopping.

  4. 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.