Ingredients
1/3 cup olive oil1/2 teaspoon grated lime zest2 tablespoons lime juice2 tablespoons white wine vinegar2 tablespoons honey1 teaspoon Dijon mustard1/4 teaspoon salt3/4 cup fresh cilantro leavesSALAD:8 cups fresh arugula or baby spinach (about 5 ounces)1/2 medium red onion, thinly sliced1/4 cup thinly sliced fresh mint leaves1/4 cup thinly sliced fresh basil leaves8 cups diced honeydew melon1 package (8 ounces) fresh mozzarella cheese pearls1/4 pound thinly sliced prosciutto, cut into wide strips
Preparation
Place the first 8 ingredients in a blender; cover and process until smooth. Place arugula, onion and herbs in a large bowl. Drizzle with 1/3 cup vinaigrette and toss lightly to coat. In large serving bowl layer with a quarter of the arugula mixture, honeydew, mozzarella cheese and prosciutto. Repeat layers 3 times. Serve with remaining vinaigrette.
