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Ingredients
For 2 COM_JOOMRECIPE_SERVING_TYPE_
cantaloupe-arugula-and-prosciutto-salad
- 1/4 c champagne vinegar
- 1 T shallot
- 1/2 t garlic
- 1/2 t Dijon mustard
- 1/2 t salt
- 1/4 T black pepper
- 1/2 c sunflower oil
- 1 T herbs
- 12 oz arugula
- 1/2 c red onion
- 1 cantaloupe
- 12 sli prosciutto
Cantaloupe, Arugula, and Prosciutto Salad Directions
- In a mixing bowl, whisk together the vinegar, shallot, mustard, salt and pepper. While whisking, add the oil in a slow, steady stream until emulsified. Whisk in the minced herbs. Set aside.
- Place the arugula in a large bowl with the red onion. Toss with ¼ cup of the vinaigrette. Add more vinaigrette to taste, and season with salt and pepper in needed.
- Place the cantaloupe wedges on a large serving dish and top with the arugula salad. Arrange the prosciutto on top, and serve.
- Any leftover vinaigrette will keep, refrigerated in a tightly covered container, for up to 2 days.