Ingredients:
4 oz prosciutto, thinly sliced
2 oz mesclun salad greens
¼ cantaloupe, diced
6-8 slices English cucumber
1 tsp slivered toasted almonds
1 oz goat cheese, crumbled
Buona Cucina Olive Wood Smoked Infused Oil, as needed
Buona Cucina Cucumber White Balsamic Vinegar, as needed
Directions:
Crisp the Prosciutto – Preheat oven to 275°F. Lay prosciutto slices on a parchment-lined baking sheet and bake for 15-20 minutes until crispy. Let cool.
Assemble the Salad – In a bowl, add mesclun greens and top with crispy prosciutto, diced cantaloupe, cucumber slices, almonds, and crumbled goat cheese.
Dress & Serve – Drizzle with Buona Cucina Olive Wood Smoked Oil and Cucumber White Balsamic Vinegar. Toss lightly and enjoy!
Recipe by Chef Eric Longley