For the Triple Melon Marinated Kale Salad: 

• 1 Bunch fresh Kale, leaves torn from the stem
• 1 Cup Watermelon Balls
• 1 Cup Cantaloupe Balls
• 1 Cup Honeydew Balls
• 1 3 oz package prosciutto, crispy baked at 400 for 8 minutes
• Feta crumbles
• Honey sliced Almonds (from jewel)

For the Shallot Vinaigrette:

• 1/2 Cup Olive oil
• 1 Shallot, finely minced
• 2 TBSP White vinegar
• 1 TBSP Coarse Dijon mustard (new primal)
• 1/4 TSP Salt
• 1/2 TSP Pepper
• 3 TSP Raw agave
  

For the Triple Melon Marinated Kale Salad: 

1. Begin tearing the kale leaves from it’s stem. Place in a strainer basket when done and rinse all of the leaves to clean. Once cleaned pat dry or use a salad spinner to remove any excess water. Set aside.
2. Cut all three of your whole melons in half. Remove any seeds from the middle. Using a melon baller, scoop out balls of melon from each one. If you do not have a melon baller, feel free to cut the melons in small cubes. Measure out about 1 cup -1 and 1/2 cup of each. Set all three aside.
3. Prepare a baking sheet with parchment paper and non-stick spray. Preheat your oven to 400. Open your package of prosciutto and lay each piece flat on your prepared baking sheet. When the oven is done preheating, place your tray in the oven and bake them at 400 for 10-12 minutes. When done, remove and let cool for 5 then break into crispy pieces.
4. When ready to assemble salad. Add your 3 melons to your bowl of kale, add your crispy prosciutto pieces, your feta and honey sliced almonds. Pour dressing over the salad and toss to mix well. Place in the fridge and ;let the dressing and all ingredients marinate together for at least 30 minutes and up to 3 hours.
5. When ready, remove from the fridge.
6. ENJOY!

For the Shallot Vinaigrette:

1. Finely mince your shallot. Place in a bowl.
2. Add olive oil, white vinegar, Coarse Dijon mustard, salt, pepper and raw agave. Using a fork or whisk, mix together until smooth. Oil and other parts will separate.
3. Place in the fridge to cool until ready to serve. At least 30 minutes.