Cantaloupe, Prosciutto and Arugula Salad with Champagne Vinaigrette (Emeril Lagasse) |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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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 |
Directions:
1. 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.
2. 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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