Grilled Cantaloupe Salad with Prosciutto and Burrata
One of the best parts of the summer months is the abundance of sweet melons. Cantaloupe, is a staple on many southern tables, but have you thought about taking it to another level? A quick sear on the grill caramelizes this summer fruit, and brings out its sweetness. Pair it with salty prosciutto and creamy burrata, and you have a dish you’ll crave all summer!
Makes 1 Serving
Prep time: 5 minutes
Total cook time: 10 minutes
Ingredients
3 slices of cantaloupe (sliced 2 inch thick)
coconut oil spray
3 pieces of prosciutto (torn)
Pinch of flaky salt
1 cup of mixed greens
4 oz burrata
2 Tbsp pine nuts
Instructions
Spray a cast iron grill pan with nonstick spray and preheat to medium high (or 400F if using a propane grill). Place cantaloupe slices at a diagonal, and leave undisturbed for 4 minutes to achieve grill marks. Flip and grill for an additional 4 minutes.
While cantaloupe is grilling, heat a small sauce pan to medium. Add 1 Tbsp of olive oil into the pan. When the oil is hot, add the pine nuts. Cook for about 2 minutes until the pine nuts give off a rich, toasty aroma. Remove and drain on a paper-towel lined plate.
Assemble the salad by placing the mixed greens on the bottom, and top with cantaloupe, and torn burrata. Garnish with toasted pine nuts, basil and mint leaves, flaky salt, and a drizzle of olive oil.
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