Prosciutto and Cantaloupe Salad
Sweet and savory summer salad
Ingredients
- 4 ounces salad greens such as baby greens or spring mix
- 4 ounces aged prosciutto cut into slices and rolled
- 1/2 cantaloupe cut into 1-inch pieces (~3 cups)
- 1/2 pint cherry tomatoes cut into halves
- 1 ball of burrata cheese dried and divided
- Extra virgin olive oil
- Aged balsamic vinegar
- Flaky sea salt such as Maldon
Instructions
- Divide salad greens between two plates.
- Divide remaining prosciutto, cantaloupe and cherry tomatoes between to plates and scatter over salad greens.
- Tear burrata pieces of the burrata and scatter over salad.
- Drizzle with olive oil and balsamic vinegar, to taste.
- Top with flaky sea salt.
- Serve immediately.
