Cantaloupe, Prosciutto, and Cabrales Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The melon can be cut up to an hour ahead, covered, and chilled. Cabrales is a pungent variety of blue cheese-substitute Roquefort if Cabrales is unavailable. Ingredients:
3 tablespoons extra-virgin olive oil, divided |
2 teaspoons sherry vinegar |
3 cups loosely packed arugula |
1 (3 1/4-pound) cantaloupe, peeled, seeded, and cut lengthwise into 20 (1/4-inch-thick) wedges |
4 (1/2-ounce) slices prosciutto, cut into thin strips |
1/2 cup (2 ounces) cabrales cheese, crumbled |
2 tablespoons honey |
1/4 teaspoon kosher salt |
1/4 teaspoon freshly ground black pepper |
Directions:
1. Combine 1 1/2 tablespoons oil and vinegar, stirring with a whisk. Combine vinegar mixture and arugula in a bowl. Fan 5 cantaloupe wedges on each of 4 plates; top cantaloupe with about 3/4 cup arugula mixture. Place 1/2 ounce prosciutto on each plate; top each serving with 2 tablespoons cheese. Drizzle remaining 1 1/2 tablespoons oil and honey over salad; sprinkle with salt and pepper.
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