Prosciutto Burrata Asparagus Salad

• Meat

  • 4 oz Prosciutto

• Produce

  • 1 bunch Asparagus
  • 2 handfuls Baby arugula
  • 4 Campari tomatoes
  • 1/4 Cantaloupe

• Condiments

  • 1/4 cup Pesto

• Bread & Baked Goods

  • 1 Loaf, good

• Dairy

  • 3 balls Burrata

Found on imbored-letsgo.com

Description

Ingredients

• 3 balls Burrata
• 4 oz. Prosciutto
• 1 bunch asparagus, tough ends trimmed*
• 4 Campari tomatoes, sliced (or use whatever tomatoes you want)
• ¼ cantaloupe, cubed or make melon balls
• couple handfuls of baby arugula
• ¼ C. Pesto
• 1 loaf good, crusty rustic bread

Directions

• Roast asparagus, heat oven to 425º. Place asparagus on baking sheet and drizzle with a bit of olive oil and sprinkle with salt & pepper. Roast about 4-5 minutes, just enough to get them slightly cooked but still a bit crisp. Set aside.
• Assemble: Scatter a couple handfuls of arugula over large platter. Arrange the burrata, prosciutto, asparagus, tomatoes, cantaloupe. Dollop with some good pesto. Grind some fresh pepper over top.
• Serve with pieces of good crusty bread.