Summer won’t come to you?
Then dial up some vibes with this wonderful Watermelon Carpaccio Salad.
Pops of sweetness from the watermelon pairs perfectly with the saltiness of the prosciutto, and gets finished fabulously with creamy goat cheese, spicy arugula and a drizzle of herbaceous dressing.
Quick, easy and flavorful – it’s everything you could wish for in a summer dish, and more.
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- Watermelon, thinly sliced
- Goat cheese
- Extra virgin olive oil
- Fresh cracked pepper
Preheat oven to 400 degrees.
Lay prosciutto on a parchment-lined tray, curling into little individual bundles to avoid burnt edges.
Cook for about 7 minutes, checking frequently.
Remove from tray and cool on rack.
Once completely cooled, crumble your prosciutto and set aside.
In a separate bowl, mix pesto and extra virgin olive oil until thin and drizzly (like a dressing).
Lay your thinly sliced watermelon in a single layer on a plate.
Season generously with fresh, cracked pepper.
Plop little balls of goat cheese across the watermelon.
Sprinkle on toasted pine nuts and crumbled crispy prosciutto.
Top with a handful of arugula.
Drizzle with pesto dressing.