Melon and Prosciutto Salad with Goat Cheese
A refreshing melon and prosciutto salad can be a main dish or a side. It's topped with a basil vinaigrette or a balsamic drizzle.
Ingredients
For the Salad
- 1 small cantaloupe cut into bite sized pieces
- 5-6 ounces thinly sliced prosciutto cut into thin strips
- 4 ounces goat cheese crumbled
- 1-2 Tablespoons chopped fresh basil leaves
- 5 ounces arugula or other greens
- 3-4 Tablespoons balsamic reduction optional topping
Basil Vinaigrette Dressing
- ⅓ cup extra virgin olive oil
- ¼ cup white balsamic vinegar
- ½ lemon, juiced
- 1 Tablespoon chopped fresh basil leaves
- salt and pepper to taste
Instructions
For the Salad
- One hour or less before serving arrange or toss salad ingredients together.
- Toss with dressing or serve dressing on the side.
- Alternatively, salad can be dressed with 2-3 Tablespoons balsamic reduction.
For the Dressing
- Mix all ingredients together and shake in a jar or whisk until emulsified.
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