Cantaloupe, Prosciutto and Arugula Salad with Champaigne Vinaigrette

By cirql8or

Recipe courtesy Emeril Lagasse, 2007

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

Details

Servings 10
Adapted from foodnetwork.com

Preparation

Step 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.

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.