Watermelon, Blueberry And Prosciutto Salad

Incorporates fresh watermelon, blueberries and watermelon radishes, served on a bed of baby greens, and topped with prosciutto and feta cheese.

Ingredients

Citrus Vinaigrette

• 1/2 cup baby basil leaves, coarsely chopped
• 2 tablespoons white wine vinegar
• 1/2 teaspoon orange zest, finely grated
• 2 tablespoons fresh orange juice
• 1 tablespoon olive oil
• To taste kosher salt

Salad

• 1 (2 pound) seedless watermelon, rind removed, cut into 1-inch pieces
• 1/2 cup fresh blueberries
• 2 small watermelon radishes, sliced thin
• 4 cups mixed baby greens, such as kale, arugula and spinach
• To taste kosher salt
• 2 ounces prosciutto, thinly sliced
• 4 ounces feta cheese, crumbled

Preparation

Vinaigrette

• 1 Mix basil, white wine vinegar, orange zest, orange juice, and oil in a small bowl; season with salt.

Salad

• 1 In a large bowl, combine watermelon, blueberries, radishes, and mixed baby greens.
• 2 Add vinaigrette; toss gently to combine. Season generously with salt. Transfer to a large serving platter.
• 3 Top with prosciutto and crumbled feta.