Melon and Prosciutto Composed Salad
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Loading...A masterful composition of sweet, salty, peppery, bitter and tart flavors; with richness from mozzarella pearls – a perfect combination!
Ingredients
- 3-4 cups Baby Arugula
- Fresh Basil Leaves
- 1/2 -1 Small Cantelope, cut into bite size pieces
- 1 8-oz. package of Mozzarella Pearls
- 1 3-oz. package of Prosciutto
- Olive Oil
- Balsamic Glaze, or Balsamic Vinegar
- Flaky Finishing Salt
- Fresh Cracked Black Pepper
Instructions
Spread the washed greens on a serving platter. Drizzle the greens with a little olive oil. You can drizzle on a little balsamic glaze too, if you like.
Top the arugula with as many fresh basil leaves as you like. Distribute the cantelope on top of the greens.
Tear the slices of prosciutto and twirl, or slightly fold them as you lay them on top. This way, we have texture and height; for a pleasing and appetizing presentation.
Sprinkle the mozzarella pearls on top. Pay attention to the distribution of color. Take a step back and assess whether the colors and textures are evenly distributed.
When you are satisfied with the colors and textures, drizzle balsamic glaze over the top of the salad. Then, follow the balsamic with an even drizzling of olive oil.
Top the salad with flaky finishing salt and fresh cracked black pepper.
Notes
If you want to make this for more than two people, just repeat the layering so the salad has two layers of greens and toppings.