Prosciutto and Melon Salad with Cantaloupe Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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A fresh interpretation of the classic Italian antipasto of melon and prosciutto, this recipe adds arugula to the mix. Ripe cubed cantaloupe ensures a smooth dressing. Prepare vinaigrette a day in advance, and refrigerate. Ingredients:
1 cup (1/2-inch) cubed cantaloupe |
2 tablespoons rice vinegar |
1 teaspoon sugar |
4 teaspoons canola oil |
1/8 teaspoon salt |
12 cups arugula leaves |
1 medium honeydew melon, peeled, seeded, and cut into 24 slices |
1 medium cantaloupe, peeled, seeded, and cut into 24 slices |
8 very thin slices prosciutto (about 4 ounces) |
1/2 teaspoon freshly ground black pepper |
Directions:
1. Combine first 5 ingredients in a food processor; process until smooth.
2. Place 1 1/2 cups arugula on each of 8 salad plates. Top each serving with 3 honeydew slices, 3 cantaloupe slices, and 1 prosciutto slice. Drizzle each serving with about 1 tablespoon dressing; sprinkle evenly with pepper.
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