Salade caprese à la roquette, au cantaloup et au prosciutto

Ingrédients

• 1 tablespoon champagne vinegar
• 1 tablespoon olive oil
• 1 pinch kosher salt (or more to taste)
• 1 pinch freshly ground black pepper (oe more to taste)
• 5 ounces baby arugula
• fresh cantaloupe slices (about 1/4 of a cantaloupe)
• 8 ounces bite-size fresh mozzarella (drained)
• 2 to 3 ounces prosciutto (torn)
• 1/3 cup loosely packed basil leaves
• 2 tablespoons balsamic glaze
• freshly ground black pepper

Préparation

1. 1

   --- TO PREPARE THE VINAIGRETTE: ---

2. 2

   Whisk the vinegar, salt and pepper while slowly pouring in the olive oil.

3. 3

   Spoon a little (or all) of the dressing over the arugula and toss to coat.

4. 4

   --- TO PREPARE THE SALAD: ---

5. 5

   Arrange the dressed arugula onto a platter.

6. 6

   Top with sliced cantaloupe, (drained) mozzarella balls and tear the prosciutto into bite-size pieces and scatter it overtop as well.

7. 7

   Scatter with the fresh basil leaves, drizzle with balsamic glaze and season with freshly ground black pepper.