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Melon, Burrata & Crispy Prosciutto Salad
Ingredients
- 2 cups arugula
- 2 cups fresh cantaloupe balls (or cubes)
- 4 slices prosciutto
- 6-8 oz burrata
- 2 tsp fresh basil, finely chopped
- Olive oil
- Balsamic syrup
- Flaky salt and black pepper
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Directions
- Use a melon baller to make melon balls.
- 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.
- Repeat, then let the prosciutto cool before roughly chopping.
- 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.
- Note: don't over-salt this salad, as the prosciutto is already salty.
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