Prosciutto wrapped melon is a classic Italian antipasti that has the perfect salty and sweet combination. This salad is a variation of those delicious flavors. With the addition of peppery arugula, aromatic red onion, and creamy burrata, the classic melon salad gets even better. I also like to crisp up the prosciutto and crumble it on top. The crunchy, salty bite is a nice little treat in every bite.
Prosciutto, Melon & Burrata Salad
5 slices of prosciutto
1/4 cup white wine vinegar or white balsamic
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 1/2 teaspoons Dijon mustard
1/3 cup olive oil
8 cups of arugula or baby arugula
1/4 red onion, thinly sliced
8 oz burrata cheese, ripped in pieces
1/2 cantaloupe, cubed
Preheat oven to 400 degrees. Place prosciutto slices on a baking sheet and roast until crisp, about 20 minutes. Set aside to cool.
In a small bowl, whisk together the vinegar, salt, pepper and Dijon. Continue to whisk and add the oil to combine well. Taste and adjust for seasoning.
Assemble the salad in a large bowl. Layer the arugula, sprinkle the onion on top, then the cheese and melon. Crumble the prosciutto on top and dress with the vinaigrette. Toss and enjoy.