A light yet sophisticated salad that balances the sweetness of Mike’s Melons, creamy burrata, and salty, crisp prosciutto.

Ingredients (serves 2–3)

• 2 cups Mike’s Melons cantaloupe or honeydew, cubed or balled

• 1 fresh burrata

• 4–6 slices prosciutto

• 1 tablespoon extra virgin olive oil

• 1 teaspoon balsamic glaze or vinegar

• Freshly cracked black pepper

• Fresh basil or arugula leaves

Instructions

1. Place the prosciutto slices on a baking sheet and bake at 350 °F (180 °C) for about 8–10 minutes until crispy. Let cool.

2. On a large plate, arrange the melon and burrata in the center.

3. Break the crispy prosciutto into pieces and sprinkle over the top.

4. Drizzle with olive oil and balsamic glaze.

5. Add black pepper and garnish with basil or arugula leaves.

6. Serve immediately.