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ARUGULA SALAD

with Grilled Honey Prosciutto Cantaloupe

Active Time : 20 minutes
Total Time : 20 minutes
Serves : 6 servings
INGREDIENTS
  • 1 medium cantaloupe seeded, peeled, cut into 24 chunks
  • 2 3 ounce packages Culinary Circle Sliced Prosciutto slices cut in half lengthwise
  • 12 (6-inch) bamboo skewers
  • 1/4 cup butter melted
  • 1/4 cup honey
  • 1/4 cup chopped fresh mint leaves
  • 1 5 ounce container baby arugula leaves
  • 1 4 ounce container Culinary Circle Crumbled Goat Cheese
  • 1/2 cup pine nuts toasted
  • 1/3 cup raspberry vinaigrette
DIRECTIONS

Wrap each chunk of cantaloupe with half a slice of prosciutto; thread two per skewer. Set on a baking sheet.

In small bowl, combine butter, honey and mint; salt and pepper to taste. Whisk to combine. Generously brush over both sides of skewers.

Heat a nonstick grill pan or large skillet over medium-high heat. When hot, place skewers in grill pan; grill until prosciutto is browned, turning once. Remove from pan and set aside.

In large bowl, combine arugula, cheese, pine nuts and vinaigrette; toss to coat. Divide salad among 6 salad plates. Top each salad with two skewers.