Ingredients
Vinaigrette
1 Tablespoon minced shallot
½ teaspoon Dijon mustard
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
¼ cup Buona Cucina Peach White Balsamic Vinegar
⅓ cup Buona Cucina Lemon Olive Oil
1 Tablespoon chopped fresh basil
Salad
1 small cantaloupe, peeled, seeded, and cut into ½-inch cubes (or melon balls)
½ cup thinly sliced red onion
8 thin slices prosciutto, cut into strips
1 ½ cups arugula, washed and dried
1 cup roasted, flaked almonds
Salt and pepper to taste
Directions
Make the Vinaigrette
In a small bowl, whisk together shallot, Dijon mustard, salt, pepper, and Buona Cucina Peach White Balsamic Vinegar.
Slowly drizzle in Buona Cucina Lemon Olive Oil, whisking constantly until fully emulsified. Stir in fresh basil and set aside.
Tip: You can also add all vinaigrette ingredients to a mason jar, seal tightly, and shake well until fully combined.
Build the Salad
In a large bowl, combine cantaloupe, red onion, prosciutto, arugula, and roasted almonds.
Toss & Finish
Drizzle about ½ cup of the vinaigrette over the salad. Season with additional salt and pepper to taste. Toss gently until evenly coated. Add more vinaigrette if desired.
Serve immediately for the freshest flavor.