Cantaloupe, Arugula, and Prosciutto Salad
Featured Chef Adapted from www.marthastewart.com.
Featured

Cantaloupe, Arugula, and Prosciutto Salad

Melon and paper-thin prosciutto are a perfect pairing, salty and sweet. This well-rounded salad features both, along with peppery arugula and champagne vinaigrette.

Prep.
Category: 
Salads, Entree
Tags:
Dairy-free Gluten-free Wheat-free Celiac Corn-free Egg-free Soy-free Nut sensitivity

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

  1. 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.
  2. Place the arugula in a large bowl with the red onion. Toss with ΒΌ cup of the vinaigrette. Add more vinaigrette to taste, and season with salt and pepper in needed.
  3. Place the cantaloupe wedges on a large serving dish and top with the arugula salad. Arrange the prosciutto on top, and serve.
  4. Any leftover vinaigrette will keep, refrigerated in a tightly covered container, for up to 2 days.

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