Melon, Prosciutto & Sugar Snap Pea Salad
Salads can be so BORING sometimes, am I right? Not this salad recipe! This easy to make salad utilizes those perfectly juicy Summer melons and crisp sugar snap peas and has a super easy tart lemon shallot vinaigrette. Yum!
Ingredients
4 cup arugula salad
2 oz thinly sliced proscuitto
1 cup sugar snap peas
Thinly sliced cantaloupe
Fresh grated Parmesan
2 tablespoons hazelnuts
5 basil leaves, chopped
Vinaigrette:
1/2 shallot, minced
Juice from 1 lemon
i teaspoon Dijon mustard
1/4 cup grapeseed oil
salt
pepper
Instructions
In a pan over high heat add in the sugar snap peas. No oil needed! Let them char on both sides, about 2 minutes
Take out the charred sugar snap peas and add in the hazelnuts. Let them toast slightly and then set aside
On a plate or in a salad bowl add the arugula
To the top add pieces of the prosciutto, as much sliced melon as you’d like, toasted hazelnuts, charred sugar snap peas cut in half, chopped basil, and grated Parmesan
In a small bowl make the dressing by combining the lemon juice, minced shallot, Dijon mustard, salt, and pepper. While whisking slowly add in the grapeseed oil to emulsify
Drizzle the dressing over the salad, toss, and serve immediately. Trust me- this might be your new favorite!
