Watermelon & Burrata Salad with Spicy Arugula Pesto

Ingredient Spotlight. Our Spicy Calabrian Pesto Infused Olive Oil blends garden-basil pesto with the slow, fruity burn of Calabrian chili — blitzed into the pesto, it gives the whole dish a gentle heat. A drizzle of Ripe Peach White Balsamic Vinegar adds a soft, jammy sweetness that plays off the melon.

Ingredients

• Pesto: 1 cup arugula · 2 Tbsp Manchego · 2 Tbsp walnuts · 3 cloves garlic · ½ Tbsp Ripe Peach White Balsamic Vinegar · ¼ tsp flaky salt · ¼ cup Spicy Calabrian Pesto Infused Olive Oil
• Salad: 4 cups watermelon, cubed · 2 cups cantaloupe, cubed · 1 cup arugula · 3–4 slices prosciutto, torn · 1 ball burrata · flaky salt · sprouts and torn tarragon, to garnish

Instructions

1. In a food processor, pulse the arugula, Manchego, walnuts, garlic, Peach balsamic, and salt. Stream in the Spicy Calabrian Pesto oil until smooth. Scrape into a bowl and set aside.
2. Arrange the watermelon, cantaloupe, arugula, and prosciutto over a serving platter.
3. Tear the burrata into rough pieces and tuck them across the top. Season all over with flaky salt.
4. Spoon the pesto over the salad, then finish with a raw drizzle of the Peach balsamic for brightness.
5. Scatter with sprouts and tarragon and serve right away.

Chef's Notes

• Chill the melon well — the contrast of cold fruit and warm, spicy pesto is the whole point.
• Leftover pesto keeps a week in the fridge; it's wonderful on grilled bread.

Make It Yours

• Add crunch with a handful of our Pepitas over the top.

Allergens: contains dairy and tree nuts.

Come taste the Spicy Calabrian Pesto oil at the shop — it wakes up everything it touches.