Cantaloupe, Prosciutto and Basil Salad

serves 4

1 cantaloupe, cut into slices and melon balled

6 oz. prosciutto, thinly sliced

1 cup baby arugula

1/4 cup feta cheese crumbles

2 tablespoons fresh basil, chopped plus sprigs for garnish

2 tablespoons Gil’s Basil Extra Virgin Olive Oil

1 teaspoon San Francisco Sea Salt

Arrange melon, prosciutto and arugula on a large platter. Sprinkle evenly with feta and basil. Finish salad by drizzling basil extra virgin olive oil and seasoning with San Francisco sea salt before serving.