Melon & Prosciutto Summer Salad
Prep Time
Cooking Mode
10 slices Maestro Hot Calabrese Salami
4 cups Compliments Organic Baby Arugula
½ small seedless watermelon, cut into 20 balls or cubes
¼ cantaloupe, cut into 12 balls or cubes
¼ honeydew, cut into 12 balls or cubes
10 slices San Danielle Prosciutto (deli counter)
1 tub Tre Stelle Mini Mini Bocconcini, drained
⅓ cup Infarm Basil, leaves only
⅛ tsp Clubhouse Cracked Black Pepper
2 tbsp balsamic glaze
2 tbsp Panache Extra Virgin Olive Oil
10 slices Maestro Hot Calabrese Salami
4 cups Compliments Organic Baby Arugula
½ small seedless watermelon, cut into 20 balls or cubes
¼ cantaloupe, cut into 12 balls or cubes
¼ honeydew, cut into 12 balls or cubes
10 slices San Danielle Prosciutto (deli counter)
1 tub Tre Stelle Mini Mini Bocconcini, drained
⅓ cup Infarm Basil, leaves only
⅛ tsp Clubhouse Cracked Black Pepper
2 tbsp balsamic glaze
2 tbsp Panache Extra Virgin Olive Oil
Directions
1Preheat oven to 375oF (190oC). Line baking sheet with parchment paper. Lay salami slices in a single layer on parchment. Bake about 10 min., or until crisp. Set aside to cool.
2Arrange bed of arugula on large platter. Scatter the assorted melon balls over top. Tear prosciutto slices into halves or thirds, nestle around melon balls. Scatter bocconcini , basil leaves and cracked pepper over top. Drizzle with balsamic glaze and olive oil.
3Crumble the crisped salami over top the salad. Serve immediately.
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Personal Note
Personal Note
