Preheat oven to 375 degrees. Line a large rimmed baking pan with parchment paper.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
A citrus-herb-jalapeño dressing coats peppery arugula and sweet melons and blackberries in this colorful fruit-packed salad.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (3-oz.) pkg. Culinary Tours prosciutto dry cured ham | ||
| ¾ c. tightly packed fresh parsley with stems | ||
| ½ c. loosely packed fresh mint with stems | ||
| ½ c. Gustare Vita extra virgin olive oil | ||
| 1 large jalapeño pepper, halved lengthwise and seeded* | ||
| 1 tbsp. lime zest | ||
| 2 tbsp. fresh lime juice | ||
| 1 tsp. Hy-Vee Dijon mustard | ||
| 4 c. organic baby arugula | ||
| 2 c. Hy-Vee Short Cuts honeydew, halved | ||
| 2 c. Hy-Vee Short Cuts cantaloupe, halved | ||
| ½ c. Basket & Bushel blackberries | ||
| 1 (8-oz.) container Burrata cheese, drained |
Things To Grab
- Large rimmed baking pan
- Parchment paper
- Paper towels
- Food processor
- Small bowl
- Shallow serving bowl
Directions
Place prosciutto slices, in a single layer, in the prepared baking pan. Bake for 12 to 15 minutes or until fat turns golden and meat is crispy. Drain on paper towels; set aside.
Meanwhile, place parsley, mint, olive oil, jalapeño pepper, lime zest, lime juice and mustard in a food processor. Cover and process until smooth. Transfer dressing to a small bowl; set aside.
Combine arugula, honeydew, cantaloupe and blackberries in a large shallow serving bowl. Top with Burrata and prosciutto; drizzle with 1/4 cup dressing. Serve with remaining dressing.
Hyvee Culinary Expert Tip
Chile peppers contain volatile oils that can burn your skin and eyes. When working with hot peppers, wear protective gloves.
Nutrition facts
Servings
340 Calories per serving
Amounts Per Serving
- Total Fat: 28g
- Cholesterol: 35mg
- Sodium: 400mg
- Total Carbohydrates: 15g
- Protein: 10g
Daily Values
0%
Iron 10%
0%
Calcium 15%
0%
Vitamin D 0%
0%
Potassium 10%