• 1/4 cup J.Olive Co. Peach Balsamic
  • 1 Tbsp minced shallot
  • 1/2 tsp Dijon mustard
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1/3 cup J.Olive Co. Lemon Olive Oil
  • 1 Tbsp chopped fresh herbs, such as basil, chives and parsley
  • 1 melon, such as an orange-flesh honeydew peeled or watermelon, seeded and cut into 1/2-inch cubes
  • 1/2 cup thinly sliced red onion
  • 8 thin slices prosciutto, cut into thin strips
  • 10 oz wild arugula, washed and spun dry (very dry!)
  • 1 cup roughly chopped toasted almonds


  1. In a mixing bowl combine the peach balsamic, shallot, mustard, salt and pepper and whisk to combine. While continuing to whisk the mixture, add the lemon olive oil in a slow and steady stream. Whisk in the fresh herbs and set aside as you prepare the salad.
  2. In a large bowl, combine the melon, red onion, prosciutto, wild arugula and almonds. Drizzle with 1/2 cup of the vinaigrette and season lightly with salt and pepper. Toss gently to combine; all ingredients should be well coated with the vinaigrette.
  3. Serve immediately.

Recipe modified from