Prosciutto and Melon Romaine Salad

For the Dressing

2 tbsp extra virgin olive oil

1 tbsp lemon juice

pinch of sea salt

For the Salad

4 oz Little Leaf Farms Romaine Leaf Lettuce

½ small cantaloupe, cubed or scooped into melon balls

4 oz small mozzarella balls

2 oz thinly sliced prosciutto, torn into bite-sized pieces

2 tbsp sliced fresh basil

cracked black pepper, to taste

For the Dressing

For the Prosciutto and Melon Romaine Salad, start by making a light and zesty dressing the complements the sweet and salty flavors of this salad. In a small bowl or jar with lid, combine olive oil, freshly squeezed lemon juice, and pinch of salt. Whisk vigorously until the mixture is well combined or shake the jar until the dressing is emulsified. Set aside while you prepare the rest of the ingredients.

For the Salad

Place the Little Leaf Farms Romaine Leaf Lettuce on a large serving platter or in a large bowl. Drizzle with half of the dressing and toss to coat. Top with cantaloupe, mozzarella, prosciutto, and basil. Season with cracked pepper, to taste.

Drizzle the remaining dressing over the salad. Toss gently if desired, and serve immediately.

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Prosciutto and Melon Romaine Salad