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Cantaloupe, Prosciutto and Arugula Salad

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“A fantastic recipe from Emeril Lagasse 20 - 40 - 60 Fresh Food Fast -- we eat it often during the summer!”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a mixing bowl, combine the vinegar, shallot, garlic, mustard, salt and pepper and whisk to combine.
  2. While continuously whisking, add the oil in a slow, steady stream until completely incorporated.
  3. Whisk in the herbs and set aside while you prepare the salad.
  4. In a large bowl combine the arugula and red onion.
  5. Drizzle in 1/4 cup of the vinaigrette to taste, if desired, and season lightly with salt and pepper.
  6. Toss gently to combine.
  7. Arrange the cantaloupe wedges on a large serving plate and top with the arugula salad and prosciutto.
  8. Serve immediately.
  9. NOTE: Any unused vinaigrette can be stored in a non-reactive, airtight container in the refrigerator for up to 2 days.

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