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Marinated Bocconcini, Cantaloupe and Parma Ham Salad
To marinate the Bocconcini
1 container (200 g)
Saputo cocktail Bocconcini cheese ¾ cup (180 mL) extra-virgin olive oil
2 tbsp (30 mL) white balsamic vinegar
1 clove garlic, minced
Zest from half a lemon
Fresh basil and thyme leaves, chopped, to taste
Salt and pepper, to taste
For the salad
Marinated Bocconcini cheese
Fresh basil and thyme leaves
To make the marinated Bocconcini cheese
Combine the olive oil, white balsamic vinegar, garlic, lemon zest, basil, thyme, a pinch of salt and some pepper in a container you can close with a lid.
Add the cocktail Bocconcini cheese and toss to coat with the marinade ingredients.
Refrigerate for at least an hour or preferably overnight for the flavours to infuse.
To make the salad
Spread a few handfuls of arugula on a large serving plate.
Top with cantaloupe slices, Parma ham, and drained Bocconcini cheese.
Drizzle some of the cheese marinade over the salad as dressing, then finish with fresh basil and thyme leaves. Serve immediately.