Photo: Cantaloupe, Prosciutto and Arugula Salad with Champagne Vinaigrette Recipe
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
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.
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By jamloquet
Ossining, 72
on July 17, 2010
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The sweetness of the melon, coupled with the saltiness of the proscuitto is delicious. A quick but elegant salad.
By erinleeoleary_5...
Savannah, GA
on May 03, 2009
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This was so delicious. When I first made the dressing and tasted it I thought it had gotten way too tangy. However, mixed with the peppery arugula, sweet melon and salty prosciutto- it was perfect! I didn't have any almonds, so I toasted up some pine nuts and they provided a nice crunch to the salad. For the fresh herbs for the dressing I just grabbed a palm of chives, basil and some oregano out of my herb garden.
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