Melon Antipasto Salad
Ingredients
1 large cantaloupe, cut in half and seeded
1 pkg (3 oz) Fiorucci Sliced Prosciutto, torn
8 oz cocktail bocconcini cheese balls, drained
1/4 cup fresh mint leaves, torn
1/4 cup fresh basil leaves, torn
2 tbsp extra-virgin olive oil
1 tbsp white balsamic vinegar
1/2 tsp honey
1/2 tsp Dijon mustard
Pinch each salt and pepper
4 cups baby arugula
Directions
Prep Time: 20 minutes
Cook Time: 20 minutes
Scoop balls from cantaloupe using melon baller. Combine melon balls, prosciutto, bocconcini, mint and basil in large bowl.
Whisk together olive oil, balsamic vinegar, honey, mustard, salt and pepper in small bowl.
Scatter arugula on large serving platter; top with melon mixture. Drizzle with dressing.