Ingredients:
½ cantaloupe cut into bite-size pieces
2 cups arugula (provided by Lazy J Farm)
8 cherry tomatoes, halved (marinated in balsamic vinegar for 2-4 hours)
6 slices English cucumbers
1 cup Garlic-Herb Cheese Curds (provided by Mt. Townsend Creamery)
10 medium prawns, shelled and deveined
1 Tbsp butter – unsalted
½ tsp red chile flakes
½ cup pistachio nuts

Directions:
Spread cantaloupe pieces on medium serving dish
Pile arugula on top of cantaloupe
Add cherry tomatoes, cucumber slices and cheese curds – placed evenly on the arugula
Melt unsalted butter over medium heat and saute prawns with red chile flakes
Top prepared salad with prawns and pistachio nuts

Serve
With a sweet chili dressing, or your favorite dressing, salt & pepper to taste

Serves 2