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Categories:
Salad cantaloupe red peppers hearts fresh Mozzarella arugula dressing red wine vinegar olive oil salt fresh cracked black pepper Dijon mustard clove garlic
Viewed: 12 - Published at: 6 years agoIngredients
- FOR THE SALAD:
- 1/2 whole Cantaloupe
- 3 ounces, weight Prosciutto
- 3/4 cups Roasted Red Peppers
- 12 ounces, weight Marinated Artichoke Hearts
- 4 ounces, weight Sliced Fresh Mozzarella
- 12 cups Arugula
- FOR THE DRESSING:
- 5 Tablespoons Red Wine Vinegar
- 1/2 cups Extra Virgin Olive Oil
- 1/4 teaspoons Sugar
- 1/2 teaspoons Sea Salt
- 1/8 teaspoons Fresh Cracked Black Pepper
- 1 teaspoon Dijon Mustard
- 1 clove Garlic
- 1/4 cups Fresh Chopped Basil
Method
- For the salad:
- Using a melon baller, scoop out 20 melon spheres from the cantaloupe. You can also simply cut the melon into chunks, they just won't look as pretty. Cut each slice of prosciutto into thirds, and wrap around the cantaloupe. Set aside. Slice the peppers into 1/4 inch strips, halve the artichoke hearts if they're big, and slice the mozzarella into bite-sized chunks. To assemble the salad, divide the arugula onto 4 plates, then top with the artichokes, peppers, and mozzarella. Finally, place 5 of the prosciutto-wrapped melon balls on top of each salad. Serve with half of the Italian basil vinaigrette (below).
- For the Italian basil vinaigrette:
- Place all dressing ingredients in a blender, and mix on high until well combined.
