Melon and prosciutto, what a classic sweet and savory combo. As we get into the warm weather season, quick and easy week night meals like this are the best. Light but satisfying, here is my recipe for a Melon, Prosciutto and Burrata Salad that tastes like Italia with every bite.
MELON, PROSCIUTTO AND BURRATA SALAD (serves 2)
- 1/2 small cantaloupe (seeded and peeled)
- 1/4 lb prosciutto
- 3 cups arugula (washed and dried)
- 1 burrata ball
- olive oil, balsamic vinegar and salt/pepper to taste
Halve melon, take out seeds and cut into 1 inch slices. Remove skin. Wrap in prosciutto. Place cleaned arugula on a plate. Dress with olive oil, balsamic and salt and pepper. Top with cantaloupe and pieces of burrata.