Melon, Burrata and Crispy Prosciutto Salad
Ingredients
- 2 cups arugula
- 2 cups fresh cantaloupe balls or cubes
- ~2 oz (~4 slices) prosciutto
- 6-8 oz burrata
- 2 tbsp fresh basil, finely chopped
- Good quality olive oil
- Good quality balsamic reduction
- Flaky salt and black pepper
Preparation
Use a melon baller to make melon balls from the cantaloupe or dice into 1/2-1 inch cubes.
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, then flip and cook another minute until crispy.
Repeat with remaining prosciutto, then let cool and roughly chop.
Arrange the salad on a platter: start with a bed of arugula, then add melon balls or cubes, burrata, crispy prosciutto, and basil.
Drizzle with good quality olive oil and balsamic reduction.
Season with flaky salt and black pepper to taste.
Tips
Don’t over-salt this salad, as the prosciutto is already salty.
