Melon And Prosciutto Salad

• 2 cups Balsamic Vinegar
• 1 Tablespoon Extra Virgin Olive Oil
• 2 cups Fresh Cantaloupe, Cut Into 1/2 Inch Wedges
• 2 cups Fresh Honeydew, Cut Into 1/2 Inch Wedges
• 2 cups Fresh Watermelon, Cut Into 1/2 Inch Wedges
• 1 whole Small Red Onion, Thinly Sliced
• 1 cup Arugula, Rinsed
• 8 ounces, weight Fresh Feta Cheese, Crumbled
• 8 slices Thinly Sliced Prosciutto Cut Into Strips
• 1 dash Salt And Pepper

1. In a small saucepan, heat the balsamic vinegar over medium-high. Bring to a boil, then lower to a simmer and let simmer until it is reduced by half, about 25-30 minutes. Remove from heat and let cool completely.
2. In a large bowl, gently toss the oil with the cantaloupe, honeydew, watermelon, red onion and arugula with a pair of tongs. Top with the feta, prosciutto and lightly season with salt and pepper. Gently drizzle the balsamic reduction on top and serve immediately!
3. Note: If you are serving this at a later time, prepare the salad minus the olive oil and balsamic drizzle. Refrigerate. When ready to serve, then toss with the olive oil and drizzle. Enjoy!

balsamic vinegar, olive oil, fresh cantaloupe, fresh honeydew, fresh watermelon, red onion, arugula, feta cheese, salt

Taken from tastykitchen.com/recipes/salads/melon-and-prosciutto-salad/ (may not work)