See how shavings of Jarlsberg® and a scattering of baby greens transform the classic melon & prosciutto into a delicious light lunch.
Here is how you do it
In a small saucepan, over medium heat, reduce the balsamic vinegar until slightly thick and syrupy. Scatter a handful of arugula on each of 4 plates. To each plate, add 3 slices of cantaloupe, prosciutto and Jarlsberg®. Drizzle the balsamic reduction over each salad, and season with salt and pepper.
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