Melon, Arugula, Prosciutto Salad
Today we are making an elevated summer side dish! No offense to pasta and potato salad, we are equal opportunity summer side-lovers, but this salad has so many complex flavors that make it perfect to pair with beef or pork on the grill. It would be great with lamb or as a meal by itself too!
We took this to a small backyard get-together a few weeks ago. George made beef tenderloin on the Traeger and oh my, it was delicious!
3 Cups of Baby Arugula
1/2 of two different melons (I used a lemon drop and a cantaloupe)
2/3 of a package of pearl mozzarella
6 slices (2 ounces) of Proscuitto
2 tablespoons of lemon-infused olive oil (plain extra virgin olive oil will work too!)
3 tablespoons of balsamic reduction (reduce one cup of balsamic vinegar on the stove for 20 minutes)
Fresh basil for garnish
Fresh cracked black pepper