This bright salad is lightly dressed with a mellow white-balsamic vinaigrette that lets the flavors of creamy, buttery-rich BelGioioso Burrata, salty proscuitto, and sweet, juicy melon shine. The simple-to-execute yet endlessly sophisticated dish is best served as a refreshing starter or a showstopping side that wows.
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Ingredients
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- Step 1Heat 1 teaspoon of the oil in a small skillet over medium. Add half of the prosciutto and cook, stirring occasionally, until crisp, darkened slightly, and most of the fat is rendered, about 5 minutes. Transfer to a paper-towel-lined plate to drain and cool.
- Step 2Arrange the arugula on a platter in an even layer, then top with the melon, remaining uncooked prosciutto, and BelGioioso Burrata.
- Step 3In a bowl, whisk together the vinegar and remaining 1 tablespoon oil; add 1½ teaspoons of the salt and ½ teaspoon of the pepper. Drizzle dressing evenly over salad. Season with remaining ¼ teaspoon salt and ¼ teaspoon pepper. Top with the crispy prosciutto and basil.
NOTE: A perfectly ripe melon will be heavy for its size, make a hollow sound when tapped, and give slightly when pressed at the belly button (opposite the stem end).
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