MELON AND PROSCUITTO SALAD

Ingredients

The Dressing:

¼ cup olive oil

¼ cup maple syrup

¼ cup balsamic vinegar

2 teaspoons Dijon mustard

The Salad:

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

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 platter and layer the melon balls and mozzarella balls on top. Place the arugula pieces in little bunches in between the balls. Drizzle some of the dressing over the top to taste and light toss so the dressing can seep into the salad. Season with salt and then drizzle the balsamic glaze over the top in a criss-cross pattern.