Melon and Prosciutto Salad

In a small saucepan, heat the balsamic vinegar over medium-high. Bring to a boil, then lower to a simmer and let simmer until it is reduced by half, about 25-30 minutes. Remove from heat and let cool completely.

In a large bowl, gently toss the oil with the cantaloupe, honeydew, watermelon, red onion and arugula with a pair of tongs. Top with the feta, prosciutto and lightly season with salt and pepper. Gently drizzle the balsamic reduction on top and serve immediately!

Note: If you are serving this at a later time, prepare the salad minus the olive oil and balsamic drizzle. Refrigerate. When ready to serve, then toss with the olive oil and drizzle. Enjoy!