Prosciutto Melon Ball Salad

Salad on three white plates on wood surface.

Prosciutto Melon Ball Salad

Yield: 4 servings

Prep Time: 15

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This Prosciutto Melon Ball Salad is a fun salad packed with flavor!

Ingredients

Salad Ingredients:

1 melon, (cantaloupe or honeydew)
3 oz prosciutto
4 oz fresh mozzarella
10 pitted dates, (or 1/2 cup)
1/3 cup fresh mint
1/4 cup pine nuts
5 oz baby arugula

Vinaigrette Ingredients:

4 Tbsp. olive oil
1 Tbsp. lemon
1 tsp. agave
1/4 tsp. salt
1/4 tsp. white balsamic vinegar, optional

Instructions

Mix Vinaigrette: In a medium to large bowl (large enough to hold vinaigrette and the melon balls) whisk together all the vinaigrette ingredients until well combined. Set aside.
Make Melon Balls: Cut the melon in half and scoop out the seeds with spoon. Use a melon baller to scoop out little melon balls or use a knife to cut the melon into cubes. Put the melon balls into the large bowl with the vinaigrette and gently toss them until the melon is coated with the vinaigrette.
Prep Toppings: Tear prosciutto into pieces. Cut fresh mozzarella into pieces (if needed). Chop dates into small pieces. Roughly chop or tear fresh mint.
Assemble: Put baby arugula on a large plate or bowl followed by the vinaigrette coated melon balls. Then top with the prosciutto, fresh mozzarella, chopped dates, fresh mint and pine nuts.

Notes

You will notice I only the melon balls are coated with the vinaigrette versus coating the whole salad. It is very easy for a vinaigrette to over power a salad or mask flavors and textures of other ingredients. Coating only some of the ingredients with the vinaigrette prior to assembling the whole salad brings out all the flavors versus masking them.

Nutrition

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