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Watermelon Salad with Arugula Pesto

Name: Watermelon Salad with Arugula Pesto
Prep time: 25 minutes
Yield: 4
Cuisine: Salads, Gluten Free, Salad Dressings, Sauces, Vegetarian
Ingredients: For Pesto:; 1 cup Arugula; 2 Tbsp Manchego; 2 Tbsp Walnuts; 3 cloves Garlic; ½ Tbsp SOOC Peach Balsamic; ¼ tsp SOOC French Citrus Fennel Sea Salt; ¼ cup SOOC Fernleaf Dill Olive Oil; For Salad :; 4 cups Watermelon, cubed; 2 cups Cantaloupe, cubed; 1 cup Arugula, packed; 3-4 Prosciutto slices, torn; 1 ball Burrata; ¼ tsp SOOC French Citrus Fennel Sea Salt; 2 Tbsp Sunflower Seeds; ¼ cup Sprouts; 2 Tbsp Tarragon, torn

Serves

Prep Time

25 minutes

A light and refreshing salad with superb flavor that’s perfect for summer! Sweet watermelon and cantaloupe are tossed together with fresh burrata cheese and salty prosciutto. Garnished with an arugula pesto blended together with our herby Fernleaf Dill Olive Oil and crisp Peach Balsamic Vinegar, this dish marries sweet with savory in a new and invigorating way! Recipe By Taylor MacDougall

Products used: Peach Dill Vinaigrette Pairing, Fernleaf Dill Olive Oil, Peach Balsamic Vinegar, French Citrus Fennel Sea Salt

Ingredients

For Pesto:
1 cup Arugula
2 Tbsp Manchego
2 Tbsp Walnuts
3 cloves Garlic
½ Tbsp SOOC Peach Balsamic
¼ tsp SOOC French Citrus Fennel Sea Salt
¼ cup SOOC Fernleaf Dill Olive Oil
For Salad :
4 cups Watermelon, cubed
2 cups Cantaloupe, cubed
1 cup Arugula, packed
3-4 Prosciutto slices, torn
1 ball Burrata
¼ tsp SOOC French Citrus Fennel Sea Salt
2 Tbsp Sunflower Seeds
¼ cup Sprouts
2 Tbsp Tarragon, torn

Directions

In a food processor, add the arugula, manchego, walnuts, garlic, Peach Balsamic, and French Citrus Fennel Sea Salt. Pulse while slowly pouring in the Fernleaf Dill Olive Oil.

Using a rubber spatula, scrape down the sides and pulse until smooth. Transfer to a small bowl, and set aside.

On a serving platter, add the watermelon, cantaloupe, arugula, and prosciutto.

Carefully pull apart the burrata and place pieces all over the top of the salad, and season all over with the French Citrus Fennel Sea Salt.

With a spoon, drizzle the pesto over top until you have as much as you’d like. Store remaining pesto in an airtight container and refrigerate for up to 1 week.

Garnish the salad with the sunflower seeds, sprouts, and tarragon. Serve immediately, and enjoy!