Melon Salad With Prosciutto And Goat Cheese

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1 ounce prosciutto, thinly sliced and cut into thin strips

1 tablespoon extra-virgin olive oil

3 tablespoons balsamic vinegar

2 tablespoons minced shallots

1 tablespoon honey

1 teaspoon Dijon mustard

8 cups melon balls (combination of watermelon, honeydew, and cantaloupe)

1/2 thinly sliced red onion

1 tablespoon pine nuts, toasted

1/4 cup thinly sliced fresh basil

4 cups arugula leaves, cleaned and dried

2 ounces goat cheese

1/2 teaspoon freshly ground black pepper

1/4 teaspoon salt (preferably sea salt)

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