melon, burrata & crispy prosciutto salad
If you're looking for a quick and easy version, we've got the `5-min we're-back-in-rome lunch` version. But if you're looking to really amp up the salad.. this is the fancy version that you'll happily serve to your friends.
ingredients
2 cups arugula
2 cups fresh cantaloupe balls (or cubes)
~2 oz (~4 slices) prosciutto
6-8 oz burrata
2 tbsp fresh basil, finely chopped
Good quality olive oil
Good quality balsamic reduction
Flaky salt and black pepper
steps
Use a melon baller to make melon balls. Alternatively, dice the melon into 1/2-1” cubes.
To crisp up the prosciutto, heat a skillet over medium heat. Add 2-3 slices of prosciutto to the pan and lay flat. Let it crisp up for 1-2 minutes (it will start to crinkle and shrink), then flip and cook another minute or so, until crispy.
Repeat, then let the prosciutto cool before roughly chopping.
Arrange the salad on a platter: start with a bed of arugula, then melon balls, burrata, crispy prosciutto and basil. Top with a good drizzle of olive oil and balsamic glaze and season with flaky salt and pepper to taste.
Note: don’t over-salt this salad, as the prosciutto is already salty.
