Prosciutto and Melon Caprese Salad

Servings: 5

Total time: 30 Minutes

INGREDIENTS

5 ounces prosciutto
1 tablespoon white wine vinegar
1 teaspoon honey
½ teaspoon Dijon mustard
½ teaspoon Diamond Crystal® Kosher Salt
¼ teaspoon black pepper
1 teaspoon fresh thyme leaves
1 tablespoon chopped fresh basil, plus more for garnish
3 tablespoons extra virgin olive oil
1 small cantaloupe, balled or cut into 1-inch cubes
2 cups mozzarella pearls
½ small red onion, thinly sliced
3 cups baby arugula

DIRECTIONS

Preheat oven to 400°F. Line a baking sheet with parchment paper. Place prosciutto onto prepared baking sheet and curl into small nests so that edges do not burn. Bake until golden-brown and crisp, about 7-9 minutes. Remove from oven and set aside to cool.
Whisk together vinegar, honey, mustard, kosher salt, pepper, thyme and basil in small bowl.
Slowly pour in olive oil while whisking vigorously until mixture is emulsified and smooth. Set aside.
Combine cantaloupe, mozzarella pearls, red onion, and arugula in large serving bowl.
Drizzle with dressing and toss gently to coat. Arrange crispy prosciutto on top. Garnish with additional basil and serve.