The recipe for this salad sounds lovely. If you've never tried cantaloupe and procuitto, you're missing out. We first had it during a trip to Italy. I kinda balked at the melon with what looked like uncooked bacon wrapped around it...but oh my, my mouth said "More Please!!" Great blend of salty and sweet.
I'm going to make this as a side dish to some delicious Chicken Picatta
Here's the link to that recipe: Chicken Picatta
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Ingredients (recipe from Food Network)
- 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
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.
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.