MELON AND PROSCUITTO SALAD
Instructions: Combine all of the dressing ingredients in a large jar and shake, shake, shake until combined and emulsified. Place the arugula in a large deep
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Ingredients
- ¼ cup olive oil
- ¼ cup maple syrup
- ¼ cup balsamic vinegar
- 2 teaspoons Dijon mustard
- 5 ounces baby arugula
- 1 ripe cantaloupe, balled with a melon baller (or chopped into 1” pieces)
- 4 ounces thinly sliced prosciutto, cut into bite size pieces
- 16 ounces baby mozzarella balls
- ¼ teaspoon salt
- 3-4 tablespoons balsamic glaze
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