
Melon & Prosciutto Summer Salad
Makes 4 - 6
https://www.sobeys.com/en/recipes/melon-prosciutto-summer-salad/
Directions
Step 1
Preheat oven to 375oF (190oC). Line baking sheet with parchment paper. Lay salami slices in a single layer on parchment. Bake about 10 min., or until crisp. Set aside to cool.
Step 2
Arrange bed of arugula on large platter. Scatter the assorted melon balls over top. Tear prosciutto slices into halves or thirds, nestle around melon balls. Scatter bocconcini , basil leaves and cracked pepper over top. Drizzle with balsamic glaze and olive oil.
Step 3
Crumble the crisped salami over top the salad. Serve immediately.
Ingredients:
10 slices (1/2 pkg/65 g) Maestro Hot Calabrese Salami 4 cups (1 L) Compliments Organic Baby Arugula 1/2 small seedless watermelon, cut into 20 balls or cubes 1/4 cantaloupe, cut into 12 balls or cubes 1/4 honeydew, cut into 12 balls or cubes 10 slices (About 125 g) San Danielle Prosciutto (deli counter) 1 tub (200 g) Tre Stelle Mini Mini Bocconcini, drained 1/3 cup (75 mL) Infarm Basil, leaves only 1/8 tsp (1/2 mL) Clubhouse Cracked Black Pepper 2 tbsp (30 mL) balsamic glaze 2 tbsp (30 mL) Panache Extra Virgin Olive Oil
Melon & Prosciutto Summer Salad
Makes 4 - 6 https://www.sobeys.com/en/recipes/melon-prosciutto-summer-salad/Ingredients:
10 slices (1/2 pkg/65 g) Maestro Hot Calabrese Salami 4 cups (1 L) Compliments Organic Baby Arugula 1/2 small seedless watermelon, cut into 20 balls or cubes 1/4 cantaloupe, cut into 12 balls or cubes 1/4 honeydew, cut into 12 balls or cubes 10 slices (About 125 g) San Danielle Prosciutto (deli counter) 1 tub (200 g) Tre Stelle Mini Mini Bocconcini, drained 1/3 cup (75 mL) Infarm Basil, leaves only 1/8 tsp (1/2 mL) Clubhouse Cracked Black Pepper 2 tbsp (30 mL) balsamic glaze 2 tbsp (30 mL) Panache Extra Virgin Olive OilDirections:
Step 1
Preheat oven to 375oF (190oC). Line baking sheet with parchment paper. Lay salami slices in a single layer on parchment. Bake about 10 min., or until crisp. Set aside to cool.
Step 2
Arrange bed of arugula on large platter. Scatter the assorted melon balls over top. Tear prosciutto slices into halves or thirds, nestle around melon balls. Scatter bocconcini , basil leaves and cracked pepper over top. Drizzle with balsamic glaze and olive oil.
Step 3
Crumble the crisped salami over top the salad. Serve immediately.