Cantaloupe Prosciutto And Arugula Salad Recipes

Steps:

• In a mixing bowl, combine 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 and toss to combine. Add more 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, top with the arugula salad and the prosciutto. Serve immediately.

Steps:

• Place the first 8 ingredients in a blender; cover and process until smooth. Place arugula, onion and herbs in a large bowl. Drizzle with 1/3 cup vinaigrette and toss lightly to coat. In large serving bowl layer with a quarter of the arugula mixture, honeydew, mozzarella cheese and prosciutto. Repeat layers 3 times. Serve with remaining vinaigrette.

Steps:

• 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.