Cantaloupe, Prosciutto and Arugula Salad

Name: Cantaloupe, Prosciutto and Arugula Salad
Prep time: 20 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 1/4 cup champagne vinegar (or white wine vinegar); 1 tablespoon minced shallot; 1/2 teaspoon minced garlic; 1/2 teaspoon Dijon mustard; 1/2 teaspoon salt (plus more to taste); 1/4 teaspoon fresh ground black pepper (plus more to taste); 1/2 cup vegetable oil; 1/4 tablespoon minced basil (Any herbs may be used that total 1 Tablespoon together); 1/4 tablespoon minced chives; 1/4 tablespoon minced parsley; 1/4 tablespoon minced dill; 8 ounces fresh arugula (rinsed and spun dry); 1/2 cup thinly sliced red onion; 1 medium cantaloupe, halved, seeded, peeled and cut into thin wedges; 8 thin slices prosciutto, torn into bite-size pieces

Submitted by Pianolady

"A fantastic recipe from Emeril Lagasse 20 - 40 - 60 Fresh Food Fast -- we eat it often during the summer!"

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Ready In:: 20mins
Ingredients:: 15
Serves:: 4

ingredients

¹⁄₄ cup champagne vinegar (or white wine vinegar)
1 tablespoon minced shallot
¹⁄₂ teaspoon minced garlic
¹⁄₂ teaspoon Dijon mustard
¹⁄₂ teaspoon salt (plus more to taste)
¹⁄₄ teaspoon fresh ground black pepper (plus more to taste)
¹⁄₂ cup vegetable oil
¹⁄₄ tablespoon minced basil (Any herbs may be used that total 1 Tablespoon together)
¹⁄₄ tablespoon minced chives
¹⁄₄ tablespoon minced parsley
¹⁄₄ tablespoon minced dill
8 ounces fresh arugula (rinsed and spun dry)
¹⁄₂ cup thinly sliced red onion
1 medium cantaloupe, halved, seeded, peeled and cut into thin wedges
8 thin slices prosciutto, torn into bite-size pieces

directions

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