Recipe Instructions:
Ingredients
The salad:
3.5 oz. (100g) thinly sliced prosciutto
1 cantaloupe , peeled, seeded, and sliced
4 oz. (113g) mixed greens
2 oz. (60g) arugula
1/2 red onion , thinly sliced
1 large avocado , diced
1/4 cup pecans , chopped
1/2 cup goat cheese , crumbled
The dressing:
3 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1/4 cup olive oil
1 tablespoon chopped parsley
salt , to taste
black pepper , to taste
Instructions
In a small jar with a lid, combine the balsamic vinegar, Dijon mustard, olive oil, and chopped parsley. Cover and shake until mixed well. Taste for seasoning and add salt and pepper as needed.
Heat a skillet over medium heat. Cook prosciutto in hot skillet until crispy, about 3-5 minutes. Drain on a paper towel.
Toss the cantaloupe, mixed greens, arugula, red onion, avocado, and pecans together in a large bowl. Break up the crispy prosciutto and scatter over the salad. Add the prepared dressing and toss again. Then top with the crumbled feta. Toss lightly and serve immediately
