mia cucina italiana

WATERMELON & GORGONZOLA SALAD
Serves 4

3 slices prosciutto
2 cups baby spinach
3 cups cubed watermelon
1/4 cup chopped pecans, toasted
1/8 cup gorgonzola cheese

For vinaigrette:
1/4 cup white wine vinegar
2 Tbsp balsamic vinegar
1 Tbsp lime juice
1/4 small sweet onion, minced
1 tsp salt
1/4 tsp black pepper
1/4 olive oil

1. Fry prosciutto in non-stick skillet over medium heat until browned on both sides, about 5 minutes. Remove from skillet and cool slightly, then cut into strips. Set aside.

2. Place all vinaigrette ingredients in a glass jar with lid and shake to mix thoroughly.

2. Place spinach in serving bowl and arrange watermelon on top. Sprinkle prosciutto, pecans and gorgonzola over top. Drizzle with vinaigrette and serve immediately.