Cantaloupe, Prosciutto and Arugula Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A fantastic recipe from Emeril Lagasse 20 - 40 - 60 Fresh Food Fast - we eat it often during the summer! 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:
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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