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Melon & Prosciutto Arugula Salad

This salad is an instant crowd-pleaser. While the melon is more summery, you can substitute roasted butternut squash during the winter months and enjoy year-round.

Prep
Cook
Serves 2people
Ingredients
3
cups cubed honeydew melon
3
cups cubed cantaloupe
1
tsp fresh lemon juice
1/4
tsp freshly ground black pepper
2
oz thinly sliced prosciutto, cut into 1-inch sections
1/2
cup pine nuts
1/4
cup goat cheese
Directions
1.
Combine first 5 ingredients, and toss gently
2.
Arrange melon mixture on a serving plate
3.
Arrange prosciutto evenly over melon mixture; sprinkle with goat cheese
4.
Drizzle balsamic vinaigrette over salad and garnish with ground black pepper
5.
Enjoy!

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