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Salad
6 - 8 servings
15 minutes
0 minutes
Chef Tom Fraker
2 tablespoons extra virgin olive
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
1 Melissa’s Serrano Pepper, minced
1 Melissa’s Gaya Melon, peeled, seeded, and cut into bite-size pieces
8 cups Melissa’s Baby Spinach
8 oz. diced prosciutto
1 cup crumbled bleu cheese
In a bowl, zest 4 of the tangerines or 2 of the oranges and juice them into the bowl.
Whisk In the next 4 ingredients and set aside.
In another bowl, add the melon and the next 3 Ingredients.
Gently mix in the contents of the other bowl and serve.
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