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Gluten Free Arugula Salad with Grilled Honey Prosciutto Cantaloupe by Essential Everyday™

Ready In: 20 Minutes

Prep Time: 10 Minutes

Cook Time: 10 Minutes

Serves 4

1 medium cantaloupe, seeded, peeled, cut into 24 chunks
2 (3 ounce) packages Culinary Circle® Prosciutto Slices, slices cut in half lengthwise
¼ cup Essential Everyday™ Butter, melted
¼ cup Essential Everyday™ Honey
¼ cup chopped fresh mint leaves
1 (5 ounce) container baby arugula leaves
1 (4 ounce) container Culinary Circle® Crumbled Goat Cheese
½ cup Essential Everyday™ Pine Nuts, toasted
1/3 cup raspberry vinaigrette

Wrap each chunk of cantaloupe with half a slice of prosciutto; thread two per skewer. Set on a baking sheet.
In small bowl, combine butter, honey and mint; salt and pepper to taste. Whisk to combine. Generously brush over both sides of skewers.
Heat a nonstick grill pan or large skillet over medium-high heat. When hot, place skewers in grill pan; grill until prosciutto is browned, turning once. Remove from pan and set aside.
In large bowl, combine arugula, cheese, pine nuts and vinaigrette; toss to coat. Divide salad among 6 salad plates. Top each salad with two skewers.
Tip: Grilled skewers can be served hot or at room temperature with salad.
Gluten Free Note: Always read ingredient labels before preparing recipe to ensure products are Gluten Free
Nutritional Information: Serving Size 1/6 of recipe; Calories 350; Total Fat 23g; Saturated Fat 9g; Cholesterol 50mg; Sodium 860mg; Carbohydrates 27g; Fiber 2g; Protein 14g