Ingredients:

85g prosciutto, torn or crispy bacon pieces

4 cups melon, cubed (you can use a mix of your favourite melon)

1 cup cherry tomatoes, halved

1 cup of fresh basil leaves

200g burrata or mozzarella balls, at room temperature

50g of mixed nuts (we like to use pumpkin seeds)

Balsamic Fig Vinaigrette:

54g extra virgin olive oil

3 tablespoons balsamic vinegar

Juice of 1 lemon

2 tablespoons honey

2 teaspoons fig jam

Red pepper flakes, salt + pepper to taste

1. Preheat the oven to 200 degrees celsius. Line a baking sheet with baking paper and arrange the prosciutto in an even layer. Transfer to the oven and cook for 8 minutes, until the prosciutto is crispy.
2. In a serving bowl, arrange the melon, tomatoes, and basil leaves.
3. Vinaigrette: Combine all ingredients in a glass jar and shake, or whisk to combine. Season with red pepper flakes, salt, and pepper.
4. Drizzle half the vinaigrette over the salad, gently tossing to coat. Add the burrata, nuts/seeds, and then the remaining vinaigrette. Top the salad with crispy prosciutto.