Cantaloupe, Prosciutto and Arugula Salad with Champagne Vinaigrette

TOTAL TIME: 20 min
Prep: 20 min
Inactive Prep: --
Cook: --
 
YIELD: 10 to 12 servings
LEVEL: Easy

ingredients

  • 1/4 cup champagne vinegar
  • 1 tablespoon minced shallot
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup vegetable oil
  • 1/4 cup olive oil
  • 1 tablespoon chopped fresh herbs, such as basil, chives and parsley
  • 1 cantaloupe, peeled seeded and cut into 1/2-inch dice
  • 1/2 cup thinly sliced red onion
  • 8 thin slices prosciutto, cut into thin strips
  • 10 ounces fresh arugula, washed and spun dry
  • 1 cup roughly chopped toasted Marcona almonds, or other almonds with skin removed
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Directions

In a mixing bowl combine the vinegar, shallot, garlic, mustard, salt and pepper and whisk to combine. Combine the vegetable oil and olive oil in a measuring cup. While continuously whisking the vinegar mixture, add the oil in a slow, steady stream, until completely emulsified. Whisk in the fresh herbs and set aside as you prepare the salad.

In a large bowl, combine the cantaloupe, red onion, prosciutto, arugula and almonds. Drizzle with 1/2 cup of the vinaigrette and season lightly with salt and pepper. Toss gently to combine; all ingredients should be well coated with the vinaigrette. Serve immediately.

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