Arugula Salad with Melon and Prosciutto

Ingredients

• 4 cups arugula 
• 1 tablespoon balsamic vinegar 
• 1 cup cantaloupe peeled thinly sliced
• 0.5 teaspoon dijon mustard 
• 1 tablespoon olive oil extra-virgin
• 2 ounces pancetta thinly sliced

Equipment

• bowl
• whisk

Directions

1. Place olive oil, balsamic vinegar, and Dijon mustard in a medium bowl, stirring with a whisk until well combined.
2. Add arugula to oil mixture; toss to coat greens. Top arugula mixture with cantaloupe and prosciutto.