Cucumber, Melon & Burrata Salad with Apricot Balsamic

Ingredients:

• 1, english cucumber
• 1/2, cantalope - about 2 1/2 cups cubed
• 2, 4 ounce burrata
• 2 ounces, proscuitto
• 2 tbsp, mint - cut into ribbons
• 1 tbsp, honey
• 1 tsp, crushed red peppers
• salt and pepper
• juice of 1 lime
• 3 tbsp, il Fustino Arbequina Extra Virgin Olive Oil
• 1 - 2 tbsp, il Fustino Apricot Balsamic
• flaky salt

Directions:

In a serving bowl, whisk together the honey, EVOO, crushed red peppers and lime juice. Season to taste with salt and pepper.

Start by peeling and cutting the cucumber into small pieces, add to the serving bowl.

Prepare the cantalope: peel the cantalope, cut in half, remove the seeds and cut into cubes that are about the same size of the cucumber. Add the cubed cantalope to the bowl with the cucumber.

Thinly slice the mint into ribbons and sprinkle into the bowl. Add in torn prosciutto. Toss the cucumber and melon to coat in the dressing. 

Break the burrata over the top of the salad, to expose the creamy center. Drizzle with the apricot balsamic and finish with a pinch of flaky salt and enjoy!