The combination of the sweet melon and salty prosciutto makes eating this salad a divine experience. Don't forget to top with crumbled goat cheese.

Lia Huber

Gallery

Sang An

Recipe Summary

prep:
20 mins
cook:
3 mins
total:
23 mins
Yield:
Makes 6 servings (serving size: 2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat prosciutto strips in a non-stick pan over medium heat; cook 3-5 minutes, until crisp. Drain on paper towels.

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  • Whisk together the oil, vinegar, shallots, honey, and mustard. Gently toss melon balls, onion, pine nuts, and basil with the dressing. Mound the arugula onto 6 plates and top with melon mixture.

  • Crumble the goat cheese and scatter the prosciutto on top. Finish with pepper and salt.

Nutrition Facts

168 calories; fat 7g; saturated fat 2g; mono fat 2g; poly fat 1g; protein 6g; carbohydrates 25g; fiber 2g; cholesterol 8mg; iron 1mg; sodium 307mg; calcium 68mg.
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