with Grilled Honey Prosciutto Cantaloupe
Wrap each chunk of cantaloupe with half a slice of prosciutto; thread two per skewer. Set on a baking sheet.
In small bowl, combine butter, honey and mint; salt and pepper to taste. Whisk to combine. Generously brush over both sides of skewers.
Heat a nonstick grill pan or large skillet over medium-high heat. When hot, place skewers in grill pan; grill until prosciutto is browned, turning once. Remove from pan and set aside.
In large bowl, combine arugula, cheese, pine nuts and vinaigrette; toss to coat. Divide salad among 6 salad plates. Top each salad with two skewers.
Tip: Grilled skewers can be served hot or at room temperature with salad.
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