Prosciutto and Burrata salad with Melon
Equipment
- melon baller
Ingredients
- 4 cups baby arugula leaves
- ½ medium shallot, thinly sliced
- 2 cups cantaloupe cut with a melon baller
- 4 slices prosciutto, torn into smaller pieces
- 4 oz burrata cheese, torn into small pieces
- ½ cup fresh basil leaves
- balsamic glaze/reduction for drizzling/serving
- extra virgin olive oil for drizzling/serving
- salt and fresh ground black pepper, to taste
Dressing for Arugula and Shallots
- 3 teaspoon balsamic glaze/reduction
- 2 teaspoon Country dijon/stone ground mustard*
- 3 teaspoon extra virgin olive oil
- 1 teaspoon honey
- 1 teaspoon red wine vinegar
- ¼ teaspoon dry oregano
Instructions
- Cut balls from a ripe cantaloupe with a melon baller until you have 2 full cups. Set aside. 2. Thinly slice shallot, and toss with arugula in a medium bowl. 3. In a small bowl or liquid measuring cup, whisk together all dressing ingredients. Toss with arugula and shallots and transfer to a large serving platter. 4. Top dressed arugula and shallots with cantaloupe, burrata (torn into small pieces), prosciutto and basil leaves. 5. Drizzle over the top with olive oil and balsamic glaze, as desired. 6. Season with salt and fresh ground black pepper, and serve!