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Melon and burrata salad with a chili crisp vinaigrette

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Ingredients

  • Melon
  • Burrata
  • Mint
  • Prosciutto

The vinaigrette:

  • 3 Tbsp rice vinegar
  • 3 Tbsp chili crisp
  • 1 tsp Dijon mustard
  • Pinch of salt and pepper
  • 1 lime zested and juiced
  • 1/4 cup good olive oil

Instructions 

  • Preheat oven to 375. Add parchment paper to a sheet pan and add a few slices of prosciutto. Bake for about 10-15 or until prosciutto is crispy. Let cool and set aside.
  • Spread burrata on the bottom of the shallow bowl and using a melon scooper, create balls of melon. Place them overtop the burrata.
  • Make vinaigrette and season to taste. Thinly slice mint and drizzle dressing overtop melon, along with the fresh mint. Break up the prosciutto and spread over top. Serve as an appetizer or summer side. Enjoy!