In a food processor, add the arugula, Parmesan, walnuts, garlic, Peach Balsamic, and Sea Salt. Pulse while slowly pouring in the Dill Olive Oil.

Using a rubber spatula, scrape down the sides and pulse until smooth. Transfer to a small bowl, and set aside.

On a serving platter, add the watermelon, cantaloupe, arugula, and prosciutto.

Carefully pull apart the mozzarella and place pieces all over the top of the salad, and season all over with the Sea Salt.

With a spoon, drizzle the pesto over top until you have as much as you’d like.

Store remaining pesto in an airtight container and refrigerate for up to 1 week.

Garnish the salad with the sunflower seeds, sprouts, and tarragon.

Serve immediately, and enjoy!