20 min
· Serves 4
· Updated March 16, 2026
South First location, 9AM–1PM. See market details →
3.5 oz prosciutto, thinly sliced
1 cantaloupe, peeled, seeded, and sliced
4 oz mixed greens
1/3 cup cantaloupe microgreens
1/2 red onion, thinly sliced
1 large avocado, diced
1/4 cup pecans, chopped
1/2 cup goat cheese, crumbled
3 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1/4 cup olive oil
1 tablespoon fresh parsley, chopped
Salt and black pepper, to taste
Combine balsamic vinegar, Dijon mustard, olive oil, and parsley in a jar; seal and shake. Season with salt and pepper.
Cook prosciutto in a dry skillet over medium heat 3–5 minutes until crispy. Drain on paper towels.
In a large bowl, combine cantaloupe, mixed greens, red onion, avocado, and pecans.
Break crispy prosciutto into pieces and scatter over the salad. Drizzle with dressing and toss to coat.
Top with crumbled goat cheese and cantaloupe microgreens. Toss lightly and serve immediately.
Sweet cantaloupe, prosciutto, fresh mozzarella, basil, mint, and pistachios with cantaloupe microgreens — an Italian summer salad that needs no cooking.
Three cups of sweet cantaloupe microgreens tossed with fresh strawberries, candied walnuts, and a blended strawberry-balsamic dressing.
