Italian Cantaloupe, Burrata, & Crispy Prosciutto Salad

Servings: 6

• 2-3 cups Baby Arugula
• 1 ripe Cantaloupe, sliced into bite-sized pieces
• 1 cup Heirloom Cherry Tomatoes, halved
• 8 oz. Burrata
• 2-3 oz. Prosciutto
• 1/4 cup Fresh Basil, chopped
• 1 tsp. + 1 tbsp. 100% Extra Virgin Olive Oil
• 1-2 tbsp. Balsamic Reduction
• Salt & Black Pepper, to taste

1. Use a melon scooper or slice the cantaloupe into bite-sized pieces.
2. Add the baby arugula to a large serving dish.
3. Distribute the sliced cantaloupe on top, as well as the cherry tomatoes.
4. Use your fingers to gently tear the burrata balls into bite-sized pieces and distribute on the platter.
5. In a skillet over medium high heat, add the teaspoon of olive oil. Add the prosciutto to cook 2-3 minutes on each side, until crispy and golden. Remove from pan to cool a few minutes, then crumble in your hands to add to the platter.
6. Garnish with the chopped basil, then drizzle with the olive oil and balsamic. Season with salt and black pepper to taste. Enjoy!