Arugula, Cantaloupe, and Prosciutto Salad with Goat Cheese and Almonds

Ingredients

• 1 small clove garlic
• 1 teaspoon kosher salt
• freshly ground pepper (to taste)
• juice of one lemon
• 1/4 cup extra-virgin olive oil
• 2 cups baby arugula (packed)
• 1 cup cantaloupe (cubed)
• 2 oz. goat cheese (crumbled)
• 1/4 cup sliced or slivered almonds
• 4 slices prosciutto (torn into pieces)
• balsamic glaze (optional)

Method

1. Mash the clove of garlic and salt (1 teaspoon) together in the surface of a cutting board with a fork to form a paste.
2. Add the garlic paste to a medium bowl and whisk together with lemon juice, olive oil (1/4 cup), and black pepper.
3. Toss the arugula (2 cups) with the dressing in the bowl and divide onto two plates.
4. Top each salad with equal parts of almonds, goat cheese, cantaloupe, and prosciutto.
5. Drizzle balsamic glaze on top of each salad if desired, and top with extra fresh cracked pepper.