Melon Salad with Prosciutto And Goat Cheese

Ingredients
1 ounce prosciutto, thinly sliced and cut into thin strips
1 tablespoon extra-virgin olive oil
3 tablespoons balsamic vinegar
2 tablespoons minced shallots
1 tablespoon honey
1 teaspoon Dijon mustard
8 cups melon balls (combination of watermelon, honeydew, and cantaloupe)
1/2 thinly sliced red onion
1 tablespoon pine nuts, toasted
1/4 cup thinly sliced fresh basil
4 cups arugula leaves, cleaned and dried
2 ounces goat cheese
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt (preferably sea salt)

Preparation
1. Heat prosciutto strips in a non-stick pan over medium heat; cook 3-5 minutes, until crisp. Drain on paper towels.
2. Whisk together the oil, vinegar, shallots, honey, and mustard. Gently toss melon balls, onion, pine nuts, and basil with the dressing. Mound the arugula onto 6 plates and top with melon mixture.
3. Crumble the goat cheese and scatter the prosciutto on top. Finish with pepper and salt.

Yield
Makes 6 servings (serving size: 2 cups)

Nutritional Information
CALORIES 168; FAT 7g (sat 2g,mono 2g,poly 1g); PROTEIN 6g; CHOLESTEROL 8mg; CALCIUM 68mg; SODIUM 307mg; FIBER 2g; IRON 1mg; CARBOHYDRATE 25g